Pig cook

Have you never cooked whole hog and need all the tips, etc or just asking for confirmation?

CS does put the rails in if you purchase that option, I've cooked hogs in the 300 with CS at the fall classes. And done 1/2 hogs in the 750 (FE had to split them, not rails back then).

Hey Smokin, how ya doing?
Never cooked a whole hog, so I'll take whatever info I can. Eddie gave some advice, but I don't think I got it all.

Hey Joe,

I have only done two, and never on the FEC500.

I have one so I am looking forward to seeing how it turns out for you.

I took Jack's Old South's class. And cleaning the inside of the hog of the foating pieces and stuff, then inject heavy with what ever you choose, then wrap in foil, and place in cooker with head toward the fire box side, legs up. Cook at 250 till ham temp is 185, then unwrap and let rest till you serve. Myron cooked his for over 22 hours.

Letting the hog lay on it's back kept all the juices in side and the hog was very moist and good.

RandyE

Easy
We call 130# "in the running position", "on the hoof". That's a pretty small hog. We call that a "Smog'.
Hanging weight is "on the hook" or "on the rail".
Anyway, I have cooked pigs bigger than that on my little Brinkman!
If it won't fit, take your Sawzall and make it fit. Split it (head to toe), cut off the hocks and/or shanks, even the head. Tuck them in to the body cavity to cook.
We use the Sawzall to cut half way through the vertibrae to butterfly and cook on the LaChaChina too.
A FE 500 means 500 pounds capacity. A 130# "running around weight" pig equals only 91# skinned, or 96# scalded and scraped. It should easily fit.
Good luck!