I have been approched by my buddy that is wanting a whole hog cooked for his 60th birthday party coming up in may, I have the smoker to hold about 120lb hog, and i have called the butcher to see what lead time and etc they need, so that is taken care of, but my question is what is some good advice about cooking one of these bad boys, I have never cooked a whole hog, and i am looking for some advice on what and how to make this happen.
Thanks
Thanks