Whole Pig In FEC

That turned out really nice, which I bet is more than could be said for their carpet after they tore into the pig.

That is impressive. Looks like a young tender one too!

Floors are tile, so no problem cleaning up! Pig was small, but big enough for everyone I was feeding. I would recommend a couple more spikes on the rack for holding the pig securely. I suspect that a 60# pig w/o head would fit in an FE100 this way.

This is really cool. Any tips or problems you ran into you can pass along? Is there a reason you did it head down?

Yes, I did it head down thinking that the butt end needed to be in the hotter part of the cooker. Especially since I had the pig sitting on its haunches. I figured that with the snout out the exhaust, it wouldn't get overdone. I thought I'd have to turn it midway thru the cook, but decided not to. Mainly cause there was only one spike holding the pig in place, besides it was cooking beautifully right where it was. I used apple pellets (which consistently cook at 235 on the 250 setting) and cooked it about 13 hours. I injected it with seasonings the night before. Rubbed the inside of the body cavity, but that's all I did to it. Didn't even spray the skin during the cook. Oh, do wedge a piece of wood in the jaws the size of the apple before cooking the pig.

I will do this again, probably at Thanksgiving (I'm not fond of turkey!!!)