I have a 6ft by 3 ft barrel smoker have smoked many things but never a whole hog was reading some old post to figure out how long it would take anyone know temp steady 225
I think you need higher heat. You want to get the IT of the hog to 140 within 4 hours.
I roast mine with charcoal (La Caja China Box) and I can do an 80+lb in @4 hours. That's to an IT of 157 or thereabouts.
I'm sure some other guys that use gas can chime in and help you.
Thanks for that clarification. I didn't know that.Not necessarily. You need to get the exterior 1/2" to 140 in 4 hrs. We treat the hog as whole muscle. Now, if you're piercing the surface that changes things.
I've always had it roasted on a spit. I think I'll try smoking one to see the difference.Thanks for that clarification. I didn't know that.
Like I mentioned above, I butterfly mine and roast it. Never did a low and slow one before.