Smoking a Front Pork Quarter - Advice?

[Hunter Butler]

Has anyone ever cooked a quarter hog? I didn’t pick this up today, but was tempted- I assume I’d cook it at 225, but don’t have a good idea on how long this would take on the smokefire. Thoughts? Should I run back and grab it?!

 

[Dale D.]

Yes go get it, we'll all be over Sunday around noon!

 

[Hunter Butler]

Yes go get it, we'll all be over Sunday around noon!

But I don’t know how to cook it!

 

[GrantT]

In the tradition of whole hog cooks, I would probably just baste, slow roast over coals (no Smokefire option there) for a long long time, and baste some more and more and more....

It's pork...actually really tough to overcook - particularly when it's on the bone and larger cuts/mass. Longer, slower...pretty hard to mess it up really. It will drip a lot of fat...so don't let a flare up scorch things...maybe higher up and a good drip tray? I have not used a Smokefire so limited knowledge there.

 

[Bruno]

View attachment 35754
Has anyone ever cooked a quarter hog? I didn’t pick this up today, but was tempted- I assume I’d cook it at 225, but don’t have a good idea on how long this would take on the smokefire. Thoughts? Should I run back and grab it?!

225 and get after that thing. SmokeFire be able to bring that home nicely!

 

[T Gabriel]

Years ago we cooked whole hog over coals as GrantT stated. We used two ingredients to bast the hog while cooking
(B & B) Butter and Budweiser. I do believe the Budweiser was basting the internal body more than the hog. We would cook the hog all night long and play horseshoe.
Those we’re the good old day.

Thomas