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Old 02-10-2012, 11:57 AM   #1
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Whole Hog on a Rotisserie

Hey guys my buddy asked me to cook a whole hog for him next month using his Rotisserie smoker problem I've never cooked a whole hog using a rotisserie set up so I was wondering if anyone has ever done a whole hog this way and whats the best way to do this? Any help would be appreciated thanks guys.
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Old 02-10-2012, 07:05 PM   #2
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Re: Whole Hog on a Rotisserie

What kind of rotisserie does he have? Direct, indirect? Enclosed, not enclosed?
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Old 02-10-2012, 11:57 PM   #3
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Re: Whole Hog on a Rotisserie

Yes yes..is it a ferris wheel type deal or maybe a person has to impale it or something. It makes a difference ya know?
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Old 02-11-2012, 10:13 AM   #4
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Re: Whole Hog on a Rotisserie

From what he told me its indirect and enclosed and its just your basic shaft with a motor rotating it.
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Old 02-11-2012, 10:35 AM   #5
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Re: Whole Hog on a Rotisserie

This is my set up direct. Takes about 8-10 hrs @ around 275-325 F.

http://s296.photobucket.com/albums/mm16 ... -01-07.jpg
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Old 02-11-2012, 07:21 PM   #6
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Re: Whole Hog on a Rotisserie

What size hog are we talking here?
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Old 02-12-2012, 10:26 AM   #7
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Re: Whole Hog on a Rotisserie

Quote:
Originally Posted by Puff
What size hog are we talking here?
Its going to be about an 80 pounder
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Old 02-16-2012, 07:14 PM   #8
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Re: Whole Hog on a Rotisserie

What type of fuel are you using?
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Old 02-17-2012, 07:02 AM   #9
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Re: Whole Hog on a Rotisserie

OK Puff, if you're going to help the guy, make a list of questions and ask at once, at the rate you're going, the party will be over before he even starts!
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Old 02-17-2012, 02:28 PM   #10
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Re: Whole Hog on a Rotisserie

Quote:
Originally Posted by Puff
What type of fuel are you using?
Going to be using charcoal and a bled of wood cherry apple maybe a little hickory
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Old 02-19-2012, 06:44 PM   #11
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Re: Whole Hog on a Rotisserie

Nick for the first time you're right! Not alot of free time as you seem to have.
80 lbder.....enclosed unit.....charcoal...run it at 350 and start temping the big parts at about 7 hrs.
Hope this helps and I also hope this info isn't too late for your party. Good luck!
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Old 02-19-2012, 08:08 PM   #12
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Re: Whole Hog on a Rotisserie

Atta boy Puff! I knew you could help!
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Old 02-19-2012, 08:18 PM   #13
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Re: Whole Hog on a Rotisserie

Hmmm..sounded like a Missouri hawg heater till you got to the indirect part. They nail split barrels together end to end then twirl them with some kind car axle as the spit rod. Has a chain and motor on one end..but they just sling a little charcoal and chunks maybe in the bottom of the barrels. So it would be direct enclosed I think. Maybe its for half hawgs. I aint sure now. Its been a while since I seen one.
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Old 02-20-2012, 09:32 PM   #14
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Re: Whole Hog on a Rotisserie

Thank you puff I shall let you know how this bad boy turns out hopefully for the better.
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Old 02-21-2012, 07:39 PM   #15
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Re: Whole Hog on a Rotisserie

Anxiously waiting. From the book of John Pen.....don't forget the pics.
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Old 02-25-2012, 10:39 AM   #16
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Re: Whole Hog on a Rotisserie

I have found that stuffing the rib cage with meat, either pork butt or beef brisket portions helps to SLOW the process down, protecting the ribs from overcooking. Just a suggestion. That also supplies more meat for eating!
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Old 02-27-2012, 04:40 PM   #17
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Re: Whole Hog on a Rotisserie

Quote:
Originally Posted by getapit
I have found that stuffing the rib cage with meat, either pork butt or beef brisket portions helps to SLOW the process down, protecting the ribs from overcooking. Just a suggestion. That also supplies more meat for eating!
Would you stuff it the same way as if you were stuffing it with garlic,onions etc?
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