Reply to "Pig roast"

Former Member

Most pigs I've seen in smokers are just laid out, not rotisserie. With a 38" chamber, your rotisserie shelves would be 17" or so and I think you'd have to split the hog to do it.

Not sure why for the rotisserie, but go for it if that's what you want.

I've cooked whole hog on an FE750 with FE and that's what we did.

I've also seen Stuart cook a whole hog on an FE300 but with a stable shelf.

I like whole hog to be whole.

I'd go for the standard racks for the hog.

Both methods will work with the indirect, just make sure you use tuning plates if you're putthe the firebox in the back (how will you distribute the heat?)

Both will work, it's your call.

7/2/087:32 AM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...