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Smoking Pit-Going Whole Hog
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<blockquote data-quote="luvcatchingbass" data-source="post: 125644" data-attributes="member: 1979"><p>I like the rocks idea.</p><p>As for educator you bring up a lot of good pionts, rotisserie isn't for a pig just something to tinker with on smaller things like chickens. Heat is planned to not be direct but off in the corners. I know I didn't explain but I have 4 draft/coal adding openings around which is where you see the fence posts for braces. Will also have temp probes for pit temp ham shoulder and loin probably. Meat near bone is awesome and I am excited to try the head meat myself. Beer is planned for very cold in the coolers with many neighbors friends and family coming to enjoy and help.</p><p>Thanks for the advice and ideas everyone just keep it coming.</p></blockquote><p></p>
[QUOTE="luvcatchingbass, post: 125644, member: 1979"] I like the rocks idea. As for educator you bring up a lot of good pionts, rotisserie isn't for a pig just something to tinker with on smaller things like chickens. Heat is planned to not be direct but off in the corners. I know I didn't explain but I have 4 draft/coal adding openings around which is where you see the fence posts for braces. Will also have temp probes for pit temp ham shoulder and loin probably. Meat near bone is awesome and I am excited to try the head meat myself. Beer is planned for very cold in the coolers with many neighbors friends and family coming to enjoy and help. Thanks for the advice and ideas everyone just keep it coming. [/QUOTE]
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