Setup and supplies for a 42lb roti pig.
Used WRK was purchased on 12/4/20 in Nashville, Tennessee. It was an 1,103 mile day trip and 18 hours of seat time.
Pig was special ordered at a local (Florida) supermarket.
Riser is 16 gauge (.059”), ten inches tall and homemade.
I purchased a New OneGrill heavy duty roti motor (part# 4PM08) Currently on sale for $149. New roti motor ran flawless all day!
OneGrill Spit rod 53” x 1/2” hexagonal chrome steel (part# 4PS19) Rod did sag with a 42 pound pig. I’ll be upgrading to a 3/4” hexagon spit rod, which I’ll fabricate myself.
Four OneGrill spit forks
Two stainless steel U-bolts (1/4-20) used to clamp back bone to spit rod.
A 100’ roll of 22 gauge
stainless steel wire. Next time I’ll use 20 gauge SS wire. Near the end of the cook 20ga wire started to cut thru skin near the shoulder area. SS wire was used for tying feet together and securing them to the spit rod. I’m sure this could be achieved with butchers twine. You’d be surprised how tight you can get the wire. I did not want to have cooked pig falling off the spit into the bottom of the grill.
500’ butchers cotton twine and trussing needle. Twine was used to truss the belly area.
Two charcoal baskets were fabricated from an old 22” Weber kettle. Two SnS deluxe baskets for a 22” kettle will work just fine.
20 pounds of Royal Oak lump charcoal and 10 fist size apple wood chucks.
A 120 quart cooler, one ratchet strap to keep the raccoons and possums out of the cooler.
One new heavy duty 44 gallon Rubbermaid Brute trash can. Pig thawed in a thrash can along with 100lbs of ice. Ice was added as needed. Outside temps were 44L to 68H. Total thawing time was 24 hours.
Sturdy table coved with 6mil plastic for prepping raw pig. Prepping a pig needs to be done outdoors. Table can pull double duty as a carving table. Of course table would need to be sanitized and top wrapped with two layers of heavy aluminum foil.
150 pounds of ice:
100lbs for thawing pig, 40lbs for brining and 10lbs to keep my beer cold.
Box of 100 nitrile gloves and a few pairs of cotton liners.
Welding gloves or similar.
Heavy duty stainless steel injection needle.
Two rolls of paper towels, 18” wide heavy duty aluminum foil, disposable aluminum pans for collecting grease under pig as itcooking and for serving.
Two saw horses and two 2”x4” x 48” to rest wrk lid.
12 gallons of bottled water and four pounds of canning & pickling salt for brining
Two six packs of Lagunitas Little Sumpin’ and lots of bottled water.