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I searched whole hog and could not find the answer to my question - so if I overlooked it kindly let me know.
Just recently took a trip back home to West TN to take a look at a couple BBQ joint operations. The big thing out there is cooking whole hog. Most were old brick pits that were used. One fellow actually had someone design him a rotisserie smoker that not only allowed him to smoke ribs, turkeys, etc but also whole hogs. He basically split the whole hog in 1/2 and put each 1/2 onto one of the rotisserie racks. Was using hogs that weighed about 225 on foot. Unbelievable stuff.
My question is where in the heck do you find people who can design specialty pits like these for your restaurant? Obviously would plan on using cookshack for smaller items, but this whole hog is a whole other option that has got me thinking. Are there any electric/gas smokers that allow you to do whole hog - or can you have them made? What are the options? Thanks for any help.
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