Whole pig on charcoal rotisserie

[MrSkimo]

We were definitely going to finish early, so I slowed down the cook by raising the spit, and decreasing the charcoal a bit. Almost eight hours in and the hams are at 145 and the shoulders are at 160ish

[hoovarmin]

You are going to need one big-ass faux cambro

[Sid P]

Dude, that cracked me up.

[MrSkimo]

8.5 hours in and 7.5 bags of charcoal. Hams are at 148 and shoulders are at 170. It is looking really good!

[Huskee]

So the conventional wisdom of '1 hour per 10lbs meat' seems to be sorta accurate.

[jecucolo]

That’s beautiful! That’s a lot of charcoal!

[Greygoose]

WOW,,,,,ur nailin’ it,,,,,
perfection on a spit !!!!

[MrSkimo]

11 hours. Hams are at 157, and shoulders at 180. We had a miscount on our bags. We have only used 6.5 18 pound bags so far

[Donw]

Wow, just wow!

[Huskee]

This is so cool!

[jfmorris]

Looking amazing! Keep it coming!

[ecowper]

I am not far away. See you at dinner time! Also, that is looking amazing!

[bordercollie]

Looks great !! It reminds me of the cochon de lait that I went to as a kid ( when I lived in Louisiana) , minus the chicken wire and ground pit. I bet it smells delicious . edit, I know its delicious . I can smell it down here in my memory (still locked in my mind )

[HawkerXP]

Ooooh boooy. Here pig, HEE PIG!

[MrSkimo]

We finished at 5:45. 178 in the hams and 190 in the shoulder. Turned out great!

[Clawbear57]

Thanks for the ride. I really enjoyed seeing the process.

[Jim White]

So entertaining to watch. Thanks so much for all the pictures and descriptions. Enjoy that feast that you have prepared. Looks absolutely perfect.

[jecucolo]

Did you chop up the tongue?!

[Draznnl]

That looks great! Nice job Pitmaster.

[Meathead]

Masterfully done! Bravo!

[jfmorris]

Amazingly well pulled off! I am sure your guests enjoyed it! Thanks for sharing all this with us.

[holehogg]

Compliments to all. Great share and enjoyable ride.

[hoovarmin]

Terrific!