Post by: Jolten on December 29, 2019, 07:59:20 AM
Post by: jrebel on December 29, 2019, 08:01:02 AM
Post by: Timberstalker on December 29, 2019, 08:01:58 AM
Post by: boneaddict on December 29, 2019, 08:05:16 AM
Post by: boneaddict on December 29, 2019, 08:07:08 AM
Post by: KFhunter on December 29, 2019, 08:26:49 AM
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.
Post by: Buckjunkie on December 29, 2019, 08:29:39 AM
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.
Post by: bornhunter on December 29, 2019, 08:32:09 AM
Post by: Brushcrawler on December 29, 2019, 08:33:03 AM
Post by: Caseyd on December 29, 2019, 08:51:58 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.
Have a buddy who’s done an annual summer pig roast for awhile now.
We use the box mentioned above and it’s great.
Post by: Blacklab on December 29, 2019, 09:17:06 AM
Post by: boneaddict on December 29, 2019, 09:57:06 AM
Post by: Jolten on December 29, 2019, 10:34:12 AM
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.
Post by: bornhunter on December 29, 2019, 10:41:00 AM
:tup: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.
Post by: funkster on December 29, 2019, 11:22:21 AM
Here’s my big pit and a pic of a whole lamb.
Post by: Whitpirate 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/
Post by: Jolten on December 29, 2019, 03:56:24 PM
Post by: Jolten 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 ;)
Post by: Angry Perch 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/
Post by: wadu1 on December 30, 2019, 04:46:07 PM
Post by: Jolten on December 30, 2019, 06:06:04 PM
Post by: DOUBLELUNG on January 03, 2020, 04:12:00 PM
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.
Post by: grimace 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
Post by: Jolten 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