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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-17-2013, 05:35 PM   #1
Mrdeville
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Arrow Whole pig and wood

What is the best wood as far as flavor for cooking a whole pig ? Also, someone told me they cooked a pig with cedar and the flavor was great. Never thought you could use cedar with pig. I know people use cedar planks for salmon.
Thanks !
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Unread 07-17-2013, 05:52 PM   #2
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Hickory and Oak are traditional and delicious. Apple & pecan are good as well. From what I understand, hickory and oak are preferred due to the fact that the coals burn so dang good. I'm not aware of cedar being used in any way other than planks for grilling, but I'll be the first to admit I ain't seen everything.
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Unread 07-17-2013, 06:14 PM   #3
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I plan to use oak and apple next weekend for my first. We will see if it works. I like it on my pork butts.
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Unread 07-17-2013, 06:20 PM   #4
frognot
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I'd use hickory
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Unread 07-17-2013, 06:22 PM   #5
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I use kiln dried hickory, but I bet pecan (if you can find it) on whole hog would be outstanding. Best of luck!
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Unread 07-17-2013, 06:28 PM   #6
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Hickory and apple would be my choice
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Unread 07-17-2013, 06:46 PM   #7
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All suggestions here are great.


My suggestion. NEVER use cedar for smoking anything...ever. Only for planking. You will be very sorry if ya do.
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Unread 07-17-2013, 06:59 PM   #8
hawkeye29
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latern.....i didnt read anything you typed!!
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Unread 07-17-2013, 07:03 PM   #9
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As a kid we'd burn green red oak. Scoop up the coals and scatter them under the pig. It was an all night affair. Although it was a lot of work, I loved it.
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Unread 07-17-2013, 08:58 PM   #10
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I like to use hickory and oak.
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Unread 07-17-2013, 09:39 PM   #11
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The harder the wood the better the quality and life of the coals. The better the quality of the coals the more even the temperature and the less work you will have to do, so go for the hardest wood you can get.
Good quality coals means less ash flying around as well as the fire is being left alone to do its thing not being poked and proddded all the dang time to try to control it. Softwood like cedar makes tons of ash in my experience.

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Unread 07-17-2013, 09:45 PM   #12
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Just curious, how big of a pig and how long do you think it will take to cook?
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Unread 07-17-2013, 10:36 PM   #13
Mrdeville
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I'm thinking about cooking a 60-70 lb. pig. Not sure how long it will take. I'll just probe it and wait til it's done. I'm guessing 4-6 hrs.
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Unread 07-17-2013, 10:42 PM   #14
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I used some Cedar on my first ever smoke and have never used it since. The chicken I cooked tasted like hot dogs. Since making my way around the net on various smoking boards everything I have ever read says use Cedar on fish only....and that all soft woods are bad for traditional barbeque.

If I was to cook a whole hog I would use hickory and a little bit of cherry tossed in for sweetness and red colouration.
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Unread 07-18-2013, 07:46 AM   #15
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I'd go with mostly oak and add some apple to it
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