I start the pig on it's back....add another row of blocks and cover with tin.
Hot coals are added at each end about every hour.
You do not need to add very many coals, the idea is to cook it low and slow. 10 to 15 coals on each end are plenty.
Originally Posted by
BlackLab
The pig is turned only once..half way through. During the last 2 hours of cooking, I like to add wood chips for smoke. Sometimes mesquite, hickory, apple....what ever sounds good at the time.
A 125lb pig takes about 8 to 9 hours and about 35lbs of charcoal. (you can use your own hot wood coals)
You need to use a thermometer to check the temperature. Cooking time varies depending on the outside weather.
Here is the finished pig...
