pig roast advice

[FF_T_Warren]

you open firing it/on a pit or how you doing it?

[youmyboyblue]

Originally Posted by FF_T_Warren

you open firing it/on a pit or how you doing it?

We have a big smoke house (5' wide, 5' deep, 7' high) we were going to put it in. Either hang it by its legs or lay it flat on the grill. We heat the smoke house with coals and wood. I can get it as hot as needed. We usually smoke jerky, ribs, sausage etc. just never did a pig in it so I have no idea how long it needs to cook and at what temp.

It is a 30 lb suckling pig

[Bluechip]

Now your talking Warren language. I believe he has a smoke house also....

[southern151]

Originally Posted by youmyboyblue

We have a big smoke house (5' wide, 5' deep, 7' high) we were going to put it in. Either hang it by its legs or lay it flat on the grill. We heat the smoke house with coals and wood. I can get it as hot as needed. We usually smoke jerky, ribs, sausage etc. just never did a pig in it so I have no idea how long it needs to cook and at what temp.

It is a 30 lb suckling pig

That thing is friggin' awesome! What type of wood did you use for construction of your smokehouse?

[youmyboyblue]

Originally Posted by southern151

That thing is friggin' awesome! What type of wood did you use for construction of your smokehouse?

Thanks. Sure does give you something to do in between hunts. It is made out of cedar. The pics are from 2 years ago when we first built it. It looks better now after it has been used a bunch. Much more rustic looking.