Hi,
I plan to bbq a 70lbs pig on a spit (that turns).
I'll place the charcoal on both sides of the pig (at a distance, not directly underneath).
This is a first time.
I plan to cook it very slow at a rate of 1H10mn per 10lbs.
I read that for slow cooking, it needs to be grilled at about 225F
My question is how do I know if the temperature is right in the first hours of roasting?
I need 225F at the surface of the pig but how can I measure it? How can I know if the pig is receiving 225F?
If I use a temperature gun and aim at the pig, I guess I'll get a get a reading well below 225F because the pig is cold.
If I aim at the charcoal I'll get the charcoal temp that will be well over 225F.
Regards,
Pierre
I plan to bbq a 70lbs pig on a spit (that turns).
I'll place the charcoal on both sides of the pig (at a distance, not directly underneath).
This is a first time.
I plan to cook it very slow at a rate of 1H10mn per 10lbs.
I read that for slow cooking, it needs to be grilled at about 225F
My question is how do I know if the temperature is right in the first hours of roasting?
I need 225F at the surface of the pig but how can I measure it? How can I know if the pig is receiving 225F?
If I use a temperature gun and aim at the pig, I guess I'll get a get a reading well below 225F because the pig is cold.
If I aim at the charcoal I'll get the charcoal temp that will be well over 225F.
Regards,
Pierre