BBQ Half hog anyone?

[Whitpirate]

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.

American made and better than a Caja.  I've done a 150lb pig with crispy skin in 4.5 hours.

https://americanhotbox.com/

[Jolten]

I've done full beef. I had a steering wheel attached to the spit rod and the family took turns turning it. The old timers in the family got a kick out of it. I'm going to convert it to an self turning mechanism for next time.

[Jolten]

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.

American made and better than a Caja.  I've done a 150lb pig with crispy skin in 4.5 hours.

https://americanhotbox.com/

Those are nice. But I'm cheap

[Angry Perch]

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.

American made and better than a Caja.  I've done a 150lb pig with crispy skin in 4.5 hours.

https://americanhotbox.com/

Those are nice. But I'm cheap

Make one!
https://www.instructables.com/id/Build-a-Caja-China-Roast-a-Pig-in-a-Box/

[wadu1]

Helped do a whole pig a few years back for a nephews b-day. His dad made a roaster out of 1 and a half 55gal drums welded together. It was cut open length ways about 20+ inches to allow the hot coals to be shoveled in. He added a one inch steel rod to skewer the pig, welded a bicycle chain sprocket (large) and then used the smaller sprocket on an old chevey starter and ran it off a 12 charger. They used a wireless meat thermometer to keep track of internal temp's 14 hours later it was done to perfection. I wish I took photos. 

[Jolten]

When I get around to it I planned on doing something similar with the bike spokes and old lawnmower motor.

[DOUBLELUNG]

That looks fantastic!

I've helped do several, mostly on a similar setup but with gas in a converted 500 gallon tank and a closable lid.  We wrapped them in a layer of chicken wire to keep meat from falling off.  Did one on a rack split down to the skin like the Cuban style over coals in a cinder block rectangle about 3' high, that was good too.  Went to a party once where 6 halves of 90-110lb CA feral hogs were done between expanded metal "stretchers", those were excellent.

[grimace]

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.

Funkster, can you share some  details on your pit. I'm interested in building something like that.

G

[Jolten]

That looks fantastic!

I've helped do several, mostly on a similar setup but with gas in a converted 500 gallon tank and a closable lid.  We wrapped them in a layer of chicken wire to keep meat from falling off.  Did one on a rack split down to the skin like the Cuban style over coals in a cinder block rectangle about 3' high, that was good too.  Went to a party once where 6 halves of 90-110lb CA feral hogs were done between expanded metal "stretchers", those were excellent.

Haven't had an issue with meat falling off... Knock on wood of course now. It's hand pullable thou