Pig Roast (Pics)

[bucklucky]

Poor Little piggy   

[Skyvalhunter]

Very very nice

[bigdave]

You cooked the curl right out of his tail!!

mmmmmm, crunchy

[rasbo]

I help with two pigs a year,we have a spit and cook them with alder.usally a 240 lb pig love it..what ya got going there looks very tasty.

[@RCHER]

Well, it's that time of year for us again and thought I'd bump this one. For those looking for a good starter kit or just love a good chunk of pork, give this one a try!

Cheers!

[BLKBEARKLR]

Wow thanks for bumping this one up, might have to try that one out.

[NW-GSP]

you might want to line the cinder blocks with firebrick, they keep the cinder blocks from cracking. I work in sales for stone and brick thats just my advice. looks great though, I just bought a barbeque/smoker and am loving it

[gasman]

I  may try this next week. We are having a Graduation party for my son and i promised him a pig roast for the graduation party. I will be getting about a 70lb pig.

But i think i am going t dig a hole in the ground and put a single layer of bricks around it to keep it abouve the ground.

How deep should i dig the pit for the coals?
How long should i allow for cooking time?

Thanks for the advise.


Pete

[@RCHER]

I'll jump in here, Pete... Although I haven't done it your way before, I would say the same general rules apply.

1) meat should probably be about 12-15 inches up off the coals.
2) coals not too hot to start off - slow cook like a roast.
3) have a way to cover it with the foil - to keep the hot air circulating around in there.
4) should take about 4-5 hours to cook. Depending on the fire and size of pig.

~ Good eats

[dp1175]

 would filling the voids in the bricks with sand help retain some of the heat. i would think that  you would have some heat loss in the voids  in the bricks.i  really like the idea of doing this. i think my wife would be upset if i swiped the blocks out  from under her chicken and duck pens to do it

[@RCHER]

My intention has been to pack sand down through the holes, like you've mentioned. If it was going to be a permanent deal and you were going try a bunch of different cooking methods and temps, you should probably also heed GSP's recommendations and use heat safe bricks and maybe even fill the holes with crete or mortar and rebar for support.

Then you can always counter-sink the rack and build a lid that seals better than the foil and rocks. Or even build a steel reflective box along the inside walls to reflect and seal even better. Or try flipping a bottom bick on it's side for air holes, or heck, build a smoke box out of a few more bricks that butts up against the air holes that pushes smoke into the cook box. Lot's of fun stuff to try. Anything beyond a pig on a stick over an open fire would be a bonus.  

This really isn't a hot cook. It's a long and slow method that is great for tender, smoky, juicy cooking. Like I mentioned earlier, you can experiment to your heart's content. But no requirement to over-think this one. When you go low-temp, you don't break stuff or stress things out too bad.

Fortunately, these blocks are cheap and sometimes free on craigslist. Remember, the deeper you dig the hole, the fewer bricks to buy!  

[257 Wby Mag]

Anybody else give this a wirl? Gonna try it out in a few weeks.

[oldcamper]

Was that charcole in the pit or wood?

[Wea300mag]

We are going to have a pig roast on Aug 7, I can taste it already.

[rasbo]

looks good,I will be doing one the 2nd week in aug,heres the set up on that