Any smoke a Pig in a 150?

A whole pig may not be a good idea to smoke....Different parts will finish before other parts....

I'd cut the pig up and smoke SAME parts in the smoker....and go from there.....

The biggest pig we ever did was a 35 pounder on a spit over coals.....took 12-13 hours..

dan

Thanks
I was thinking the same thing after i wrote the post- they want it more for "show" - i can smoke it then piece it back together on buffet
They do not want to pay to have me out there for 10 + hours of cook time
KK

You could think about getting some non galvanized hog wire[it has the four inch square holes] from your local feed/hardware store.

Have enough cut to encircle the hog.

A nose ring would also be handy.

Rig your hanging rack from the highest rack.

Of course cooking a bunch of butts would be easier.

Tom,
Thanks
I agree about the butts- they are kind of crazy people- they are having a buffet with pork and chicken and sides and like the though of pig at the head of the buffet to pick from- I dont get it but it is their money (which they hate to part with).
KK

I thought of doing a suckling pig in my Smokette. I thought maybe I could cut it in halves and put the front end on 1 rack and the back end on another. Maybe thirds. If I ever do, I will take pics.

If you've got money to throw around look into a "La Caja China" (www.lacajachina.com) You place the racked pig inside, seal up the box and keep a hot fire on the top of the thing. The pig cooks without much air movement around it..sorta like a CS.

I've been toying with the idea of getting one myself, but I'm not sure how often I'd want to do a whole pig...or who in California I'd be able to invite to dinner! Maybe if it was a Soy Pig??

i was that show with Bobby Flay- It looks cool- but like you I stay away from whole hogs- plus these people are rich but very cheep- great combo to deal with.

I saw that Bobby Flay show, too, but the first I saw somebody using a La Caja China was a TV show about a Cubano and his son...maybe the owners of the place that makes them (?)

I don't think Bobby was really committed to the idea like the Cubano.

Now, I have North Carolina friends that ONLY do whole hogs...I don't think they know what a pork butt is! But they don't understand thick, sweet, red, goopy sauce either! hahahah

I have friends round these parts who cook hogs, deer, and goats in the ground. It's funny how the animal and the wood have to be near perfect for them, then they bury it all in the ground! Good eatin though.

quote:

Originally posted by Thousand Oakie:
If you've got money to throw around look into a "La Caja China" (www.lacajachina.com) You place the racked pig inside, seal up the box and keep a hot fire on the top of the thing. The pig cooks without much air movement around it..sorta like a CS.

I've been toying with the idea of getting one myself, but I'm not sure how often I'd want to do a whole pig...or who in California I'd be able to invite to dinner! Maybe if it was a Soy Pig??

I have one of these. It is 'OK'.... nothing special, and you can't cook as big a pig as they say in it. I have the biggest one and struggled to do a 90 pounder.

I much prefer the www.cuban-christmas.com way.

Well Papa...I read through the site and studied the 'above ground-cinder block-aluminum foil- metal grate' method, and it looked like a lot of work! Admittedly, a fun way to stay the heck out of the women's way 'inside' the house, knocking back several six-packs, but work nonetheless!

I think you've really got to stoke up the Caja China's to first heat up all that metal, and then have it transfer into the box itself. And even then it may not be 'all that.'

At my church (yes, I said church) we've got a huge in ground affair with concrete blocks, gas piped in to heat up rocks, and then bury the 'quarry' under burlap bags, etc. I always figured a few hundred years from now some paleontologist is going to dig up the remains and figure we had human sacrifices or somesuch!

Thanks for your referral to the 'Cuban-Christmas'!

I beleave donna did one in her amerique a while back, but don't remember the size?

I was just a the NRA food show and talked to the guys and they gave me a great tip- The pig was just for show- so i am going to smoke the head and use butts for the the rest- display the head with pulled pork on a platter- it saves me the work.