Going Whole Hog: SC BBQ Cookbook

[TripleB]

I ordered one. Love to read cookbooks and have always wanted to smoke a whole hog. It's on my BBQ bucket list.

[jroller]

I ordered one. Love to read cookbooks and have always wanted to smoke a whole hog. It's on my BBQ bucket list.

Thanks. As I note in the book, it's easier than you'd initially assume, it just takes a long time. We use a cinderblock pit with embers from a fire we maintain separately, a common practice in parts of SC. Some use a burn barrel, but we just use a concrete block fire pit I added to the side of the main pit, then just shovel the embers in as needed. Rodney Scott, who you may know from Chef's Table, BBQ Brawl, etc, uses a direct heat method, but I go indirect and encourage novices to do the same.

[TripleB]

I have a backyard Jambo. 8 Sq. feet of cooking space, double insulated firebox. So I can go indirect with no problem. The size of the pig will be what I need to decide. I don't want a small suckling pig, but don't want a 200 lb pig either.

Looking forward to your book. Cheers.

[jroller]

TripleB we typically cook a 100-120 lb hog, but I've done a 70 lb half hog. I'd recommend the whole hog though, if it will fit. Usually order from a local butcher. My pit is not all that large, but is about three times the area (about 24 sq ft) that you have, so I don't know. Concrete block pits are pretty simple builds if you ever want to go that direction. Historically, if not a hole in the ground (really old-school) the block pits are the most common in this area.

[BBQandLove]

Ordered. Looking forward to this…

[jroller]

Ordered. Looking forward to this…

Thank you. I hope you enjoy it.