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Whole pig on charcoal rotisserie

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    #16
    2 hours in and we are already averaging 100 F in the hams and shoulders. Coming along really nicely
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      #17
      I forgot you guys are 4 hours behind us!

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        #18
        I’m actually cooking in Seattle this weekend - so 3 hours!

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          #19
          6am - it just started spitting a little rain and we t dropped about 15 degrees ambient. I’m a little glad as it will slow down the cool a little.

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            #20
            3 hours in now. Internal temps are 110 - 130 F. We have used 2.5 bags of briquettes, about 45 pounds.
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            • hoovarmin
              hoovarmin commented
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              That crispy skin is going to be heaven!

            • SheilaAnn
              SheilaAnn commented
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              But that skin!

            #21
            Did we get the Apple placement right, we weren’t sure. :-)

            When we were stitching it back together there was a pretty big hole so we needed to plug it.
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            • hoovarmin
              hoovarmin commented
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              😂 I'm not eating that apple.

            • holehogg
              holehogg commented
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              🧐😂😂

            #22
            The middle was getting crispy so we wrapped it for a while
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              #23
              Great job. I’m really appreciating the updates as it progresses.

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              • hoovarmin
                hoovarmin commented
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                Me too

              #24
              4 hours in now. Internal temperature is 120 - 150. We’ve used 3.5 bags of charcoal.

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                #25
                Arnold, is that you?

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                  #26
                  These kinds of cooks are so fun to follow along to. Thanks for the updates!

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                    #27
                    This is awesome!

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                      #28
                      No, this is Greg Loudon from Alaska. We are cooking at my buddy’s house in Snohomish.

                      I snuck away for a few minutes to take a shower and asked my compatriots to put the next chimney of charcoal in the backside as soon as it was ready. They had a spill putting the lit charcoal in and lit a bush on fire. Had to get out the hose and douse the plastic leveling blocks the grill was on. I came back and they were both really sheepish. Took another hour to get good coals back on and resume roasting. 6 hours in and we are now at 132-159 internal. We’ve used 6 bags of charcoal.

                      The rain was getting more intense so we had to set up a tent.
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                      #29
                      Yah, I snuck off a piece that had erupted. It is heaven

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                        #30
                        I'm in Snoqualmie, right down the road...

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                        • hoovarmin
                          hoovarmin commented
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                          You guys are in God's country. I'll never forget going to Snoqualmie Falls and hiking to Gem Lake. Such a beautiful place.

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