Looking for some advice on cooking a pig in this style. While I would love to get some first hand experience helping out someone else, i don't have that luxury being up here in CT a long way from my SC roots wherein I failed to take advantage of my geography....
That being said I am pretty set on building a cinder block pit and getting a smallish 40-60 pound pig, butterflied and trying my hand at cooking a whole hog.
After several nights of reading and more reading I am a bit confused as I see various comments (from known and unknown sources of authority, including TVWBB) ranging from 6-10 hours of cooking to 24 hours of cooking using this method. Lean down for 1/2-3/4 to Skin down for the entire cook...
Anyway if you have cooked on a cinder block pit (expecting about 24 inches above the coals) I would love to mine your input/advice/experience.
Thanks folks....was thinking I would do this next spring but I can't shake the idea and have to get a "small" test run in this fall apparently.
That being said I am pretty set on building a cinder block pit and getting a smallish 40-60 pound pig, butterflied and trying my hand at cooking a whole hog.
After several nights of reading and more reading I am a bit confused as I see various comments (from known and unknown sources of authority, including TVWBB) ranging from 6-10 hours of cooking to 24 hours of cooking using this method. Lean down for 1/2-3/4 to Skin down for the entire cook...
Anyway if you have cooked on a cinder block pit (expecting about 24 inches above the coals) I would love to mine your input/advice/experience.
Thanks folks....was thinking I would do this next spring but I can't shake the idea and have to get a "small" test run in this fall apparently.