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Recent content by richard boggs
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HEY LADIES AND GENTS THANK ALL OF YOU THAT GAVE ME ADVISE ON COOKING THE PIG FOR THE FIRST TIME!!! IT WAS A HUGE HIT!! I USED CHERRY WOOD,TEMP. STAYED AT ABOUT 275 FOR 14 HOURS , IT WAS AN 80LB. PIG, AND IT WAS PULL PORK AT THE FINEST!!! AND I ALSO SMOKED 30 EARS OF SWEET CORN THAT WAS REAL...
I Finally Have A Picture Of My Grill On My Profile!! I Will Try To Get Some Of The Pig On Here Soon!! Thanks Everyone For All The Advice,i'm On The Way To The Stockyard And So The Work Begins!!!!
Ok Ladies And Gents, The Pig Is Here ,50lbs., Any Last Advice On Smokin' It On My 24sqr. Foot Cooker?using Wood And Charcoal,never Done A Hole Pig Before!!!!! Its For My Daughters 11th B-day She Requested I Try!!!!!!! Help Me Survive Please? Thanks Smokeseeker!!!!!!!!!!
My Name Is Richard,i Love To Smoke Food! My Smoker Is A 550 Gallon Tank That I Have Fabricated Onto Trailer , It Has 24 Square Feet Of Smoking Surface "wood Or Charcoal"!!! I Feel That I'm Inbetween Just Learning And Pitmaster!! But I Have Never Cooked A Whole Hog! But That Is Going To Change...