Pig Cooking Notes:
22 July 2005
- Pig was about 110 pounds dressed
- Cooking time about 10 hours
- Start to finish time about 14 hours (prep, cooking, pulling)
18:00 - Arrive pig on ice (100 pounds of ice?)
21:00 - started preparing pig
20:00 - lit fire
20:15 - put pig on rack skin side down
23:00 - sealed pit with foil and temp started climbing
24:00 - started smelling right
03:00 - went to bed
04:00 - Bill checked temp still about 250
05:00 - Temperature at 230 so woke up Stu
05:30 - Bill and Stu flipped the pig, skin side up, replenished charcoal, re sealed and Bill watched for an hour, John couldn't get up on time
09:00 - Stu and John flipped the pig the second time (Bill went to get the kegs)
09:30 - Temp of Ham was 175 so started pulling the meat, placed in tin pans, sealed with foil and stored in oven at 100.
11:00 - finished pulling the meat, left the other half on the grill
13:00 - started the chickens and sausage
14:30 - wrapped the pig in foil and this worked just fine
16:30 - chickens finished so started preparing pulled pork and sauce
17:00 - guests started eating
- Removed membrane from pig, which was a very good move
- Could have used more rub because I didn't rub the skin side
- Stable at about 270 degrees. Try to use less charcoal next time. One 20LB bag should be fine.
- Added Cowboy charcoal and oak. This produced good smoke and excellent smell.
- Used two thermometers and found temp was no more than 5 degrees different, nice to have multiple thermometers.
- Need a vent to control the air flow in the pit because we weren't able to get the temperature lower, dumping the heat by opening the foil didn't work, temp quickly raised to over 300.
- Need to modify the rack (remove 4 squares and add angle iron to strengthen length)
- Rack worked well, but need smaller hose clamps (8 inch circumference should be fine) Plus, remember electric nut driver!
- Was surprised to see how long the pig can remain on the rack.
- Cut some slits in the skin so the fat can drip through the carcass. (Note from 2006 - no, don't.)
- Cut out the loin before they get chopped up! Guests pulled it apart before I could get to it.
- Figure out a better way to keep the meat moist. (2006 - use apple juice!)
- Chickens and sausage were really good. (4 chickens worked well.)
Had a blast!