I have been grilling,smoking and BBQing for about 10 years. In my last house I had an outdoor kitchen with all the options but had to relocate. Now have a webber and a small smoker and still turning out good food! Have done suckling pigs on my grill(not the weber) and am looking to move up to a 100lb hog. (I like swine) Am planning to invest in a whole animal rotisserie unit A.K.A. a spit. Two producers have come to the front, Spitjack and Pig Out. if anyone has any thoughts or suggestions I would love to hear them. I will be cooking over charcoal and using wood chunks/logs for smoke
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Hello from London England
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Moderator
- Jun 2014
- 12086
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Good to have ya!!!!
Have you checked out the following pages??
Learn how to cook a whole hog the way the pros do it. Our whole hog or suckling pig smoking guide discusses everything from shopping to prepping and serving in our extensive whole hog recipe.
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