Our Executive Chef wants to smoke several whole pigs. We have the cook shack SM 360. I’m not new to smoking meats and vegetables, but I’ve never done a whole pig. I have time to do several test runs. Does anyone have some helpful advice. I’ve been doing all the smoked meats and “other things” for the 5 venues at a casino for at least 15 years. The SM 360 is new to me and I’m still trying to fine a sweet spot with the amount of wood, smoke time and cook time.
What size pigs? Skin on or off? Your issue will be ensuring everything cooks even. I'd inject the loins and maybe keep some ziplock bags of ice on them until everything else come up to temp a little. Nothing worse than dried up loins. I don't think you'll get crispy skin on the electric smoker.
I think smoking a whole pig is quite difficult, a complete professional chef can carry out this work.
Well, after a long bit of time I am again here to discuss with you guys. Just for the curiosity, I want to know what everyone is cooking in their kitchen?