Whole pig on charcoal rotisserie

[MrSkimo]

I am helping a friend cook a whole pig (75 pounds) on a Big John charcoal grill. We have some drip trays for the center beneath the pig and will load lit charcoal on the two sides for indirect. The elevation on the spit is adjustable. Just wondering how high we should plan for the meat to be from the charcoal? 20-24”?

I will post pics and progress as we go through the cook. Aiming for 5pm dinner, so starting at 5am on Saturday.

[Huskee]

Uncovered? Well, I'd say to allow 9 or 10hrs for a covered smoker, uncovered you may want to add some time to your 12hrs. Big John (and some others) recommend 1 hr for 10lb of weight, so in your case 7.5 hrs if you can keep you cook temp contstant, but that's for an IT of ~170, the safe range. As we all know that's not necessarily soft and delicious pork.

[MrSkimo]

Thanks Huskee - yah, that’s why I was going to allow for 12 hours. Maybe I will bump to 15. How about height on the spit? How far above the coals do you think I should keep it?

I’m going to aim for 180-185 on average

[Huskee]

That I can't help you with, but I would *think* 20-24" would be good. Sorry, I just don't know.

[Richard Chrz]

I believe there is some validity that the fire is only under the shoulders and the hams. But, that is only from following Rodney Scott a small amount.

[Andrrr]

Richard Chrz I just watched his story on Netflix yesterday and it reeeeeaaaaaaalllly got me wanting to try whole hog.

[jfmorris]

I can't help, but PLEASE show us some pics of this thing going with the pig spinning!

Well, I do think you need to treat a whole hog kinda like pulled pork, and shoot for 195ish? There is a good article on the free side on whole hog bbq, and they often chop and mix the meat.

[Richard Chrz]

Seems to be the way Rodney Scott goes.

[Huskee]

Yeah, that's what I was getting at with my comment, a lot of Internet times for whole hog is for 170.

[RonB]

Lookin' forward to updates. Are you planning on leaving the foil where it is? It seems to me that that would block both the heat and the smoke. And draping some foil over the ends of those pans where they meet will guide drippings into the pans instead of on the foil beneath.

[Huskee]

I believe the charcoal goes on top of the foil around the pans.

[jfmorris]

Huskee Won’t foil block airflow through the charcoal? Or is that cooker solid and not got a charcoal grate?

[Huskee]

jfmorris I believe Big Johns are just a solid bottom tray. The coals get ventilation from the fact that they're open top.

[MrSkimo]

Yah, the charcoal goes on top of the foil. The foil is to aid with cleanup afterwards. After it cooks for a while there should be a couple of low spots that will direct most of the drippings

[HawkerXP]

Let the show begin!

[Richard Chrz]

I’d just like to point out that is is enablers like you all that keep pushing my martial boundaries. Lol

[JohnPaul]

I do at least one every year on a very similar setup. I usually aim for 55lb range. Takes about 7-8 hours. my setup is about 18-20 inches from the coals. I made walls out of 2x3's and concrete board that I cover with heavy foil. I cover the top with foil too just tape it to the walls. The drip pan you put through the center is essential or you'll have one heck a raging fire. I use all hardwood lump and hickory splits through the whole cook.

[MrSkimo]

We got it all trussed up. the butcher had actually butterflied it, so we had a lot of sewing to do. Put hatchmarks in the hams internally and salted and added dry rub. We through in some apples and onions for flavor and then injected about 3/4 gallon of meathead’s brine. Also scores the outer skin, soaked and added a lot of salt to try and make it edible. Once we got the spot somewhat balanced we threw it in a body bag (available on Amazon), and laid it in a kiddy pool and heaped it with ice. Covered with a tarp and a few blankets to keep cool. We plan to get started at 3am for an intended 5pm meal

[smokin fool]

Address????
It'll be tight but I'll get to Vancouver and hang a right....

[MrSkimo]

Cooking started at 3:30. Definitely going now…

[Greygoose]

Lookin’ good !!!

[hoovarmin]

Hell yeah, brother! Looks like the time of your life! Let's see another update!

[Stuey1515]

More pics please mate, looks awesome!!