Unique Problem/Help!!! ASAP

Discussion in 'Pork' started by angmazz78, Jul 4, 2013.

  1. angmazz78

    angmazz78 Newbie

    Hello all-  this is my first post and am in desperate need of advice.  I will be barbecuing a half of a pig on Saturday that will weigh about 20-25 lbs.  I plan on low and slow- 225-235 degrees using a home made steel drum smoker.  I know I want indirect heat but what kind of time frame am I looking at?  Will it be longer because the pig was older/bigger when it started and I am only doing half?  The meat being older etc and not a very small 20lb suckling pig?  I am thinking in the ball park of 9-10 hours but really am not sure. Any suggestions/experiences would be welcome!
     
  2. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hi, and welcome to the SMF. You will get my standard speech below but to help you with your question here is a link with several references to whole hog bbq - WHOLE HOG

    Please stop by the Roll Call forum and introduce yourself so other members can give you a proper welcome!

    [​IMG]  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

    One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the [​IMG]!!!

    So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

    [​IMG]   or this...[​IMG]

    Good Luck and Get Smokin'

    Bill
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

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