Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Smoking whole pig
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="backhoeboogie" data-source="post: 599089" data-attributes="member: 3162"><p>We always cut them into 6 pieces and rotate pieces around on the smoker. It just makes it easier. 350 degrees at first and then down to about 200 to 250 for hours. </p><p></p><p>If I were going to do whole one, I'd hold the temp down bit lower and do it slow.</p></blockquote><p></p>
[QUOTE="backhoeboogie, post: 599089, member: 3162"] We always cut them into 6 pieces and rotate pieces around on the smoker. It just makes it easier. 350 degrees at first and then down to about 200 to 250 for hours. If I were going to do whole one, I'd hold the temp down bit lower and do it slow. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Recipes & Cooking
Smoking whole pig
Top