BBQ Forum  
Go Back   BBQ Forum > Barbecue > Smokers & Cookers

Reply
 
Thread Tools Display Modes
Old 08-31-2010, 08:17 PM   #1
Mr Pig
Junior Member
 
Join Date: Aug 2010
Location: Colorado
Posts: 2
Likes: 0
Liked 0 Times in 0 Posts
Red face Emergency- Help - Smoking a Whole Skinned Hog

Help. I am a seasoned hog smoker, but I have an issue I could use some help with. Every year, sometimes several time a year I cook a whole hog in my smoker cooker. Average live weight is 235 pounds. I cook racing style, 24 to 25 hours, skin on. Meet falls off the bone and people rave about it.

Here comes the issue. A local chef is cooking for a concert, but the company guy who purchased the pig had it skinned and halved lengthways. The chef was pissed when he found out. I am help because I have the only cooker in the area big enough to cook a 240 lb live weight pig.

Neither of us has ever cooked a skinned pig. He is going to wrap it in banana leaves and burlap. He is worried about it drying out. I can add water to the bottom of the smoker to ensure humidity, but I am not sure if I will still need to cook it 24 to 25 hours as I do with a pig that has the skin on and all the fat to render.

The cooker is indirect heat. 500 gallon propane tank made into a cooker. Fire box off to the side.

Any help or suggestion appreciated as I will be cooking this pig/hog Friday come hell or high water.
Mr Pig is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 06:51 PM.


Powered by vBulletin®
Copyright © 2000 - 2017, vBulletin Solutions, Inc.