Whole Hog Cooking

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forty_creek
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Whole Hog Cooking

Post by forty_creek » June 10th, 2015, 8:39 pm

What is the recommended or needed cooking size for cooking a whole hog?
70-100#er Width and Length?
150-200#er Width and Length?
Head on how much more room to allow for I am assuming 70-100#er 12-18"s...?
Head on how much more room to allow for I am assuming 150-200#er 18"-24"s...?

I've killed hogs but never paid that close attention to it. Normally quarter em up and either get them processed or cut em up myself. I've helped cook whole hogs but we always dug a hole or made a fire pit and made a rack out of wire panels.

So anyone with any advice I appreciate your input. Yes, I am already planning/thinking about my first whole hog cook on my RF build. 36" x 52" cooking surface in large side of CC.


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Re: Whole Hog Cooking

Post by Puff » June 10th, 2015, 9:12 pm

Hey Forty_creek,

I have no answer BUT had to tell you that I've only had 1 opportunity to eat a piece of whole cooked hog. It was at my sister in laws wedding 1984... Um um good ( as they say)

There is a guy at the marina who uses a plywood box to cook whole hog. I wanted to get in to his "party" to check it out but it never happened. I felt funny just barging in

Good luck...


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Re: Whole Hog Cooking

Post by Rodcrafter » June 10th, 2015, 9:42 pm

I can't say for sure but I'd think your cooker would work for an 100# cleaned hog with room to spare. The only thing I like about the whole hog cook is the cracklings on the surface. But a lot of the meat gets over cooked waiting on the rear end to get done.


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Re: Whole Hog Cooking

Post by lester » June 11th, 2015, 10:38 am

You have to know how to prep your hog so that different parts of it can be removed from the cooker at different times, like cutting the ribs so the tenderloin can be pulled early along with the ribs. your supposed to do something for the bacon too but i don't remember. I helped my dad cook a few a long time ago, lot of work cooking a whole hog.



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Re: Whole Hog Cooking

Post by forty_creek » June 11th, 2015, 8:01 pm

Thanks guys
RC I am thinking a 100er fairly easy on my pit. Cooking a whole is work to do it right. Plus balancing not overcooking one part while getting temp in the bigger muscles.
Just been doing a lil thinking (dreaming of the day) since I haven't made much progress on the build. I've made some progress but pics do not justify the work.
I guess my actually question is whats the largest dressed hog for a cooking surface of 36"x52"?


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Re: Whole Hog Cooking

Post by forty_creek » June 11th, 2015, 8:07 pm

Aw Puff! barge on in that's what Q'ing is all about!!! That's how ya meet new folks...if they don't welcome ya...they are not your kinda of folk anyway
Every year we tailgate for the Mardi Gras parades in Shreveport. We feed all that walk up!


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Re: Whole Hog Cooking

Post by SAFETYHARBORREDNECK » January 17th, 2016, 6:47 pm

I know this is kinda late for your answer,but may help someone just reading this.
A 125lb. head on is about all we can squeeze into my buddies 120 gal.RF.
Made a neat gurney for it too.That and the hog fit perfectly inside,I'll try to get pictures of it.


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Re: Whole Hog Cooking

Post by Smokeverything » February 10th, 2021, 6:43 pm

Have smoked afew whole hogs but I prefer cutting the hog into 4 pieces and throwing them on. Alot easier and less cook time. With that cooking surface you could deffinetly do a 200# or more. It all depends on the breed of pig. Some are longer/wider/taller than others.



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Re: Whole Hog Cooking

Post by jeeperjkjeeper » April 11th, 2021, 8:38 am

have done 2 on a spit now....last one was a little big so we hacked the rear legs off at the knees.Image

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