Jump to content




How to Smoke a 60 lb Whole Hog


8 replies to this topic

#1 William/Claudette Orr

    Hello

  • Registered User
  • 6 posts
  • Location:Oceanside, San Diego County
  • Interests:Ocean surf Fishing, R'vng, and of course BBQ, expert at Grilling

Posted 07 November 2010 - 05:19 PM

Need Help, for Smoking a 60 lbs Whole Hog for the coming Thanksgiving,
would like help from someone that has cooked one before.
I own a Klose Smoker, Thank you, Bill Orr

#2 Leonard Sanders

    Forum Nut Job

  • Registered User
  • PipPipPip
  • 506 posts
  • Location:Oroville, Butte County, Califo
  • Interests:dutch ovens-chuck wagons

Posted 07 November 2010 - 10:38 PM

Bill---where are you located?

I can give assistance or advice.

Lemme know what is happening

#3 Pat Kennealy

    Forum Problem Child

  • Registered User
  • PipPip
  • 281 posts
  • Location:Cameron Park, CA

Posted 08 November 2010 - 03:31 PM

View PostWilliam/Claudette Orr, on 07 November 2010 - 05:19 PM, said:

Need Help, for Smoking a 60 lbs Whole Hog for the coming Thanksgiving,
would like help from someone that has cooked one before.
I own a Klose Smoker, Thank you, Bill Orr

We did an 85 pounder on a Traeger, came out great, and we learned alot. Let me know if you have specific questions.

Pat

#4 William/Claudette Orr

    Hello

  • Registered User
  • 6 posts
  • Location:Oceanside, San Diego County
  • Interests:Ocean surf Fishing, R'vng, and of course BBQ, expert at Grilling

Posted 14 November 2010 - 12:25 PM

View PostPat Kennealy, on 08 November 2010 - 03:31 PM, said:

We did an 85 pounder on a Traeger, came out great, and we learned alot. Let me know if you have specific questions.

Pat
HI Pat, Thanks for responding, I guess my main concern is the temperature and time lengh of cooking, Thanks, Bill Orr

#5 William/Claudette Orr

    Hello

  • Registered User
  • 6 posts
  • Location:Oceanside, San Diego County
  • Interests:Ocean surf Fishing, R'vng, and of course BBQ, expert at Grilling

Posted 14 November 2010 - 12:33 PM

View PostLeonard Sanders, on 07 November 2010 - 10:38 PM, said:

Bill---where are you located?

I can give assistance or advice.

Lemme know what is happening
Hi Lemme, I live in Oceanside, San DIego County, in California, I am suffering from the usual jitters,I was bragging about how great smoking is, and my friend challenged for me to smoke a whole hog for Thanksgiving, actually it will only be about 30 lbs. and I guess my concern is temperature and length of cooking time, any experience and advice will be much appreciated, Thank you, Bill Orr

#6 Pat Kennealy

    Forum Problem Child

  • Registered User
  • PipPip
  • 281 posts
  • Location:Cameron Park, CA

Posted 19 November 2010 - 06:49 PM

Bill, We went close to 20 hours at 220 - 240 degrees. I expected to only go 16 - 18 hours, but it was a very stormy day (January 2008). Therefore it took longer to get to temp, and there was quite a bit of fluctuation as well. Once the hog hit 165 degrees, we pulled her to rest. Again, yours is smaller than the 85# we had, so I would guess you could be done closer to 15 - 16 hours.

Try to get the hog cooked evenly, i.e. the hams Vs shoulders.

#7 William/Claudette Orr

    Hello

  • Registered User
  • 6 posts
  • Location:Oceanside, San Diego County
  • Interests:Ocean surf Fishing, R'vng, and of course BBQ, expert at Grilling

Posted 19 November 2010 - 10:30 PM

View PostPat Kennealy, on 19 November 2010 - 06:49 PM, said:

Bill, We went close to 20 hours at 220 - 240 degrees. I expected to only go 16 - 18 hours, but it was a very stormy day (January 2008). Therefore it took longer to get to temp, and there was quite a bit of fluctuation as well. Once the hog hit 165 degrees, we pulled her to rest. Again, yours is smaller than the 85# we had, so I would guess you could be done closer to 15 - 16 hours.

Try to get the hog cooked evenly, i.e. the hams Vs shoulders.

Hi Pat, I am enourmously grateful for your comments, this time factor had me very worried, I am going to attempt to keep the temp below 225 degrees, but as you know every now and then it can creep up, particularly when you add more wood, Thank;s again and have a Very Happy THanksgiving
Bill Orr

#8 Bill Bain

    Forum Nut Job

  • CBBQA Members
  • PipPipPip
  • 940 posts
  • Location:Roseville, CA
  • Interests:CBJ
    Kilted Pig BBQ Team
    'Life's too short to drink cheap liquor or eat bad BBQ"

Posted 20 November 2010 - 09:40 AM

View PostWilliam/Claudette Orr, on 19 November 2010 - 10:30 PM, said:

Hi Pat, I am enourmously grateful for your comments, this time factor had me very worried, I am going to attempt to keep the temp below 225 degrees, but as you know every now and then it can creep up, particularly when you add more wood, Thank;s again and have a Very Happy THanksgiving
Bill Orr

I don't know about keeping temp. below 225, I think 250-300 would be more like it, especially in an off-set.

#9 William/Claudette Orr

    Hello

  • Registered User
  • 6 posts
  • Location:Oceanside, San Diego County
  • Interests:Ocean surf Fishing, R'vng, and of course BBQ, expert at Grilling

Posted 20 November 2010 - 09:53 AM

View PostBill Bain, on 20 November 2010 - 09:40 AM, said:

I don't know about keeping temp. below 225, I think 250-300 would be more like it, especially in an off-set.
Bill, Thank you for your suggestion, I am just concerned with overcooking this hog, what would be the time factor in your opinion, or is this more the standard in a whole hog, Thank's again, Bill Orr




Reply to this topic



  


1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users