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grantspain:

--- Quote from: danny_galaga on July 22, 2007, 04:05:50 am ---
i thought about joining the police force once...

--- End quote ---
:laugh2: british joke

hng:

--- Quote from: ChadTower on July 22, 2007, 05:27:23 pm ---
Sweet, thanks for the info.  I just need a reasonble but cheap smoker, I think, because I plan on building a stone grill in the backyard.  If I like the smoker, I'll integrate one into the plans, and probably use wood as the fuel.

--- End quote ---

using wood for the fuel gets to be a real pain. first, it requires a lot of wood, and secondly, it requires constant attention for temperature control. With the lump charcoal (all it is is charred hardwood), you just dump a bunch in the firebox, and come back in an hour. This provides pretty constant heat, and then all you have to do is keep one small log at a time in there for some nice smoke.

NightGod:

--- Quote from: Chris G on July 21, 2007, 01:25:47 am ---
--- Quote from: NightGod on July 20, 2007, 11:11:56 pm ---I'm roasting a whole pig on July 28th-should be an interesting experience, never done it before, but seems simple enough.

--- End quote ---

A friend of mine has doing this every year for the past 5 years and has become quite the expert.  Let me know if you need any tips...
--- End quote ---
I'm always open to advice, if you have any good tips, I'd love to hear them.
--- Quote from: hng on July 22, 2007, 04:28:45 pm ---
--- Quote from: NightGod ---I'm roasting a whole pig on July 28th-should be an interesting experience, never done it before, but seems simple enough.

--- End quote ---

get yourself a couple bottles of Goya Mojo, and a bunch of garlic. Night before you cook it, jam a knife into the pig, and stick pieces of garlic into the meat. Put the pig on its back, and fill the chest cavity with the Mojo. Keep the pig iced down overnight. I hate the fact that I feel the need to say this, but THROW THE ICE OUT.
--- End quote ---
That was pretty much my plan. I'm using the instructions from here. I'll be welding the frame for the pig this weekend and have the pit already built, so things are coming together quite well so far.

ChadTower:

--- Quote from: hng on July 22, 2007, 06:29:11 pm ---using wood for the fuel gets to be a real pain. first, it requires a lot of wood, and secondly, it requires constant attention for temperature control. With the lump charcoal (all it is is charred hardwood), you just dump a bunch in the firebox, and come back in an hour. This provides pretty constant heat, and then all you have to do is keep one small log at a time in there for some nice smoke.

--- End quote ---

Fair enough.  I can see having to pay constant strict attention to the smoker would get old after a few hours.

hng:
I've never done the "3Guys" style, but I've used a 275gallon oil tank w/ a spit, and I've also used a La Caja China

(neither of these are mine, just GIS results)

http://donkerstudio.org/images/About_Us/hog/hog9.jpg



You should definitely get a probe thermometer to keep tabs on your progress... even going by the recommended times, I'm always nervous that the pig will either be over or under cooked.

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