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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. 

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