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whole hog

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    whole hog

    Cooking a whole hog on Memorial day weekend on a rotisserie. Never used a rotisserie have used a hog roaster with cover is the cook time about the same for a rotisserie as roaster. The rotisserie is open how hard is to manage the heat it does come with a wind shield should be a 80 lb I'm roasting hog any a vice would be helpful Thanks

    An 80 lb hog shouldn't take more than 6-7 hours. If you put it on a rotisserie (i.e. with no lid or nothing covering it) with about 1-1.5 feet of clearance above the charcoal bed then I say 6-7 hours. There's a constant tending to the charcoal bed, but it is easy work, all you have to do is add charcoal every now and then to keep them embers glowing. And keep turning that spit. What we do is spray the skin with water every now and then.


      This guy uses the manual method with much success

      Click image for larger version

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      • HorseDoctor
        HorseDoctor commented
        Editing a comment
        Actually, manual is probably best. Just turn it 90 degrees every so often. The constant turning may look cool but as the pig starts to get cooked they tend to start slopping around and falling apart. They must be frussed very securely or better yet placed inside a metal "cage". That's a good looking pig he's got there!


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