8 replies to this topic

[William/Claudette Orr]

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

[Leonard Sanders]

Bill---where are you located?

I can give assistance or advice.

Lemme know what is happening

[Pat Kennealy]

William/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

[William/Claudette Orr]

Pat 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

[William/Claudette Orr]

Leonard 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

[Pat Kennealy]

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.

[William/Claudette Orr]

Pat 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

[Bill Bain]

William/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.

[William/Claudette Orr]

Bill 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