jb
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Posts: 3
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Post by jb on Jul 4, 2008 0:25:38 GMT -5
I am going to attempt to smoke my first whole pig on a Char-Broil Silver Smoker Model #07201560 and I would like to inquire if someone might know how large a pig I can actually fit in this smoker of mine?
Thank you
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Post by BBQ Butcher on Jul 4, 2008 2:45:34 GMT -5
I am going to attempt to smoke my first whole pig on a Char-Broil Silver Smoker Model #07201560 and I would like to inquire if someone might know how large a pig I can actually fit in this smoker of mine?
Thank you If this will help you at all......this 31.5 lb pig fit on my Oval with cooking grid dimensions of 25½ X 19½  |
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jb
New Member
Posts: 3
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Post by jb on Jul 4, 2008 12:18:28 GMT -5
Any chance you can supply me with the height or clearance dimension between the actual cooking surface and the top of the grill hood?
I think my grill is plenty wide (left to right) but I only have a 7 1/2 inch clearance from the grill to the hood when I close it.
Thank you.
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Post by BBQ Butcher on Jul 4, 2008 12:56:04 GMT -5
Any chance you can supply me with the height or clearance dimension between the actual cooking surface and the top of the grill hood?
I think my grill is plenty wide (left to right) but I only have a 7 1/2 inch clearance from the grill to the hood when I close it.
Thank you. I had about 9" of clearance to play with. Try taking the head off, maybe cracking the backbone near the front and back, spread it a tad and this might lessen the height of the pig to fit in your cooker. |
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jb
New Member
Posts: 3
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Post by jb on Jul 4, 2008 15:25:37 GMT -5
I think I will modify the smoker to allow me to lower the grill some two inches or so. This way I should be able to accommodate a 40 or so pound piglet.
How long did your 31.5 pound pig take? And at what temperature did you attempt to keep the smoker at?
It has been recommended to me that I have my pig skinned as well, any recommendation here?
I appreciate your thoughts.
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Post by BBQ Butcher on Jul 4, 2008 16:08:21 GMT -5
I think I will modify the smoker to allow me to lower the grill some two inches or so. This way I should be able to accommodate a 40 or so pound piglet.
How long did your 31.5 pound pig take? And at what temperature did you attempt to keep the smoker at?
It has been recommended to me that I have my pig skinned as well, any recommendation here?
I appreciate your thoughts. The pig took approximately 8 hours and then I put it into a heated, foil lined cooler to keep it 'cooking' for about another hour. I kept my cooking temp at 250°. I avoided direct heat and flame by using a couple of aluminum pans and foil between the fire and the pig, letting the grease drip into the pans to avoid a flare up. I think that keeping the skin on aids in the cooking of the meat. Plus, some people like to nibble at it. BTW, these are the only two whole pig cooks that I've ever done askabutcher.proboards42.com/index.cgi?board=essays&action=display&thread=47askabutcher.proboards42.com/index.cgi?board=bbq&action=display&thread=421 |
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