Posted by Smoky on May 09, 1996 at 09:21:55:
In Reply to: Pit smoking a pig posted by Kelli Bertman on May 06, 1996 at 11:57:12:
Hi Kelli,
Starting your outdoor cooking career with a whole hog is sort
of like making your singing debut at Carnegie Hall. I'd recommend a
couple of tune ups with pork shoulders and maybe a whole ham.
I am confused a little by your nomenclat
ure. I have only been
cooking outdoors since Jacques Cousteau was in water wings, but I don't
quite understand what you mean by "pit smoking."
If you mean to cook a pig, either at barbecuing or at roasting
temperatures, on a rack over a bed o
f coals in a hole in the ground,
no big deal. For barbecuing,lay aside 18-24 hours, depending on the
size of the pig and ambient temperature, and fuel and beverage
supplies for that period. Get the coal bed ready, rub down the pig
with you
r favorite basting sauce, and place the pig in gentle repose,
belly down on the meat rack. Meat rack distance from the coals and
total heat, radiant and convection, should provide 200*F +(-) 10% for
6-8 hours. Baste as required. Turn the pig on
to his back and continue
until done - approximately 14-16 more hours.
For roasting a pig, start temperature at 250*F and raise to
350*F. Reduce time by 1/3. You will want to cover ears and tail with
aluminum at a point to prevent burning.
If you mean doing either of the above in an enclosed grill or
manufactured "pit", the same applies but close the lid.
As for "pit smoking" I am in a quandry. Cool smoking at around
160-170 degrees to preserve hams, jerky etc cannot be accomplish
ed over
an open pit without maximum smoke and maximum attention and it wouldn't
preserve a whole pig anyhow because the bacteria would already have
eaten it. Hot smoking at 170-190 degrees for a whole pig is no better.
It would take too long
for the center to reach 165*F yet would provide
ideal temperatures for bugs to flourish.
Some very informative books are available through KCBS. They
would make good reading while you tend the pig.
Good luck,
Smoky