BBQ Half hog anyone?

[Jolten]

What's your favorite way to cook half or whole hogs?

[jrebel]

That looks really good.  Tagging along to learn!!   

[Timberstalker]

That looks awesome. I’ve been thinking of doing one on my pellet grill. About a 100# hog, just a half.

[boneaddict]

I've never done it.  I've seen a pit method before where they bury it.  How many people does that feed?   Dang!

[boneaddict]

It looks like you built your set up just for that.  Do you do this often?  How much different is it doing now versus summer, (timecook, bugs, temp, etc?)

[KFhunter]

My daughter wants a whole hog Hawaiian style for her senior graduation party, I'm thinking of butterflying it and cooking it that way.   

I'll have a coal maker set away from the hog and just shovel coals into the hog pit.   


As far as how many it feeds, depends on the size of the hog.   Hogs are wonderful in that it doesn't matter how little or big they are,  you can BBQ a 30lb weaner pig, or a 300lb market hog. 

[Buckjunkie]

I rented a bbq on a trailer many years ago. Stayed up all night basting the pig. It turned out good.

10 years ago I bought a pre cooked pig from Stewart’s Meats in McKenna for my daughter’s graduation. It was pretty good, but nothing like the Luau pigs in Hawaii. They have that process dialed in.

Tagging along to see how this turns out.

[bornhunter]

When you cook a hog like this, how do you know when it is done?

[Brushcrawler]

Check out the “Caja China” roasting box. I was a skeptic, but the pig doesn’t dry out. Have done about 10 pigs up to 90 lbs.

[Caseyd]

Check out the “Caja China” roasting box. I was a skeptic, but the pig doesn’t dry out. Have done about 10 pigs up to 90 lbs.

Have a buddy who’s done an annual summer pig roast for awhile now.

We use the box mentioned above and it’s great.

[Blacklab]

Great pic Jolten🤑.

[boneaddict]

That La Cajachina looks awesome.  I just watched a couple videos on youtube.   Dang!

[Jolten]

I've never done it.  I've seen a pit method before where they bury it.  How many people does that feed?   Dang!

We fed roughly 50 people and sent people home with leftovers.

It looks like you built your set up just for that.  Do you do this often?  How much different is it doing now versus summer, (timecook, bugs, temp, etc?)

I do it every 1-2 years. With the heat shield it it takes about 7-8 hours. Summer time about 5-6 depending on outside temps. Bugs generally aren't an issue with the high heat and smoke. I've done the Hawaiian method as well. That takes about 10-12 hours to finish.
 

When you cook a hog like this, how do you know when it is done?

Meat thermometers are your friend. Test each area and if one section getting closer to temp then another you simply redistribute the heat source.

[bornhunter]

I've never done it.  I've seen a pit method before where they bury it.  How many people does that feed?   Dang!

We fed roughly 50 people and sent people home with leftovers.

It looks like you built your set up just for that.  Do you do this often?  How much different is it doing now versus summer, (timecook, bugs, temp, etc?)

I do it every 1-2 years. With the heat shield it it takes about 7-8 hours. Summer time about 5-6 depending on outside temps. Bugs generally aren't an issue with the high heat and smoke. I've done the Hawaiian method as well. That takes about 10-12 hours to finish.
 

When you cook a hog like this, how do you know when it is done?

Meat thermometers are your friend. Test each area and if one section getting closer to temp then another you simply redistribute the heat source.

[funkster]

Jolten, nice set up! I’m liking the heat shield, great idea. We do whole animals regularly, it’s definitely a lot of work but the outcome is always delicious, plus like you said, you can feed an army of people.

Here’s my big pit and a pic of a whole lamb.