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Author Topic: BBQ Half hog anyone?  (Read 4002 times)

Offline Whitpirate

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Re: BBQ Half hog anyone?
« Reply #15 on: December 29, 2019, 11:49:56 AM »
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/

Offline Jolten

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Re: BBQ Half hog anyone?
« Reply #16 on: December 29, 2019, 03:56:24 PM »
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.
The best equipment in the world is useless to the idiot who doesn't understand it.

Offline Jolten

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Re: BBQ Half hog anyone?
« Reply #17 on: December 29, 2019, 03:57:01 PM »
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 ;)
The best equipment in the world is useless to the idiot who doesn't understand it.

Offline Angry Perch

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Re: BBQ Half hog anyone?
« Reply #18 on: December 30, 2019, 02:36:26 PM »
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/
Low T Beta Male
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You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
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Offline wadu1

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Re: BBQ Half hog anyone?
« Reply #19 on: December 30, 2019, 04:46:07 PM »
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. 
"a fronte praecipitium a tergo lupi"

Offline Jolten

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Re: BBQ Half hog anyone?
« Reply #20 on: December 30, 2019, 06:06:04 PM »
When I get around to it I planned on doing something similar with the bike spokes and old lawnmower motor.
The best equipment in the world is useless to the idiot who doesn't understand it.

Offline DOUBLELUNG

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Re: BBQ Half hog anyone?
« Reply #21 on: January 03, 2020, 04:12:00 PM »
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.
As long as we have the habitat, we can argue forever about who gets to kill what and when.  No habitat = no game.

Offline grimace

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Re: BBQ Half hog anyone?
« Reply #22 on: January 03, 2020, 04:51:15 PM »
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

Offline Jolten

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Re: BBQ Half hog anyone?
« Reply #23 on: January 04, 2020, 06:06:59 PM »
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
The best equipment in the world is useless to the idiot who doesn't understand it.

 


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