Whole hog help

crgshum · Oct 15, 2016

I'm about 7 hours in on my whole hog. 110 lb pig on a reverse flow. The ass end is pointing at the fire box, and the temp on that side of the cooker is holding steady at 50 degrees above the head end (280-230) Here's my problem... The hams are still reading 140 while the shoulder is at 180.. how do I even this out?

Untraceable · Oct 15, 2016

I'd consider it great. You can take the shoulders past 200. The hams will catch up.

crgshum · Oct 15, 2016

I put a water pan directly below the hams.. it seems to be moving them along a little faster now.. we'll see how this theory plays out..

RolandJT · Oct 15, 2016

You actually want the shoulders significantly above the hams anyway.

Whole hog is never exact but the best ones I've had have been more like shoulders pulled at 200 or so and hams chopped at 185 or 190.

Smoking Piney · Oct 15, 2016

Post some pics when it's finished.

Whole hog help

crgshum

Well-known member

Untraceable

Babbling Farker

crgshum

Well-known member

RolandJT

is one Smokin' Farker

Smoking Piney

somebody shut me the fark up.

Similar threads