Expert: BBQ Woman - 2/19/2009

Question
Hi,

We are planing to bbq a whole hog next month, it will be about 40-50lb.  I plan to build a bbq out of concrete blocks and would like to know if you have any input on the designe as well as I have some questions on cooking fuel and time.

First we plan to make the bbq 4 blocks high, that will leave the pig about 30 inches above the heat source.  Will that be ok?

Second we plan to put a sheet of metal between the second and third row of blocks, collect the drippings so they dont cause a flare up. Do you think this will be ok?  Also it will have four 8" holes cut in it to allow the smoke and heat to get to the pig, Do you think this will be ok?

Now we want to bbq it but also smoke it so we plan to put a lid over the pig to trap the smoke in.  Several different ideas have been pitched as to what type of heat source we should use.  We have so far considered a traditional fire, or charcoal.  Also some have suggested putting hot plates or propane cookers in the bottom to create heat then put a cast iron plate on top of that with wet wood chips.  Please give your opinion if possible on which cooking method you think would create the best taste.

Lastly I would like to know what temperature you would recomend cooking at and about how long you think that would take.  I have been told 220 degrees and around 10 hours.

I hope these questions are something you can answer.  we also appreciate your help.

Thank you,
Tim Nolan


Answer
Hi Tim.
The exact cooking time of a whole pig varies. It depends on if you butterfly your pig or keep it whole. Its size and the distance from the heat source as well as how well you can  maintain a 220 degree heat. The internal temperature of the pig should be about 160 to 170f when done.  The general suggestion is 20 to 30 minutes per pound but from experience some pigs will get done faster and others just seem to take longer. It just depends on its size and thickness of the meat as well as what i had already said about keeping the meat at a consistent cooking temp. Usually a 40 to 50 pound pig will take around 10 to 12 hours.

As far as building your own grill/smoker there is allot to take into consideration. How much time and money do you want to spend on it?
Elaborate grills such as the infamous wilbur d. hog are really nice.
http://www.ibiblio.org/lineback/bbq/wdh.htm

However, for about 200 to 250 dollars you can get a decent grill/pig smoker from places such as home depot. menards or lowes that has the side firebox, temperature gauge and flue already in place will last a long time and are easy to use.

You will want to wire your pig up good no matter if you are using a rotissere or just going to flip it over on the grate. As far as smoking is recomended the best method is to use lump charcoal and your favorite wood to smoke it with.

No matter if you buy one already made or make your own the flue is very important to open and close to keep the heat at a constant temperature.

Using a charcoal starter can is recommended instead of using lighter fluid which seriously alters the taste of your pork.

I foil up sides of the meat that get done faster than the other parts during the cooking/smoking process.

If you are cooking your pig via indirect heat its really easy to catch the drippings. Just keep a pan directly under the pig as the flame should never be directly underneath it.

If you are using a grill smoker with no side hatch just align the charcoal and wood chips on either side of the grill and the pan and pig in the center as an example of what i mean.  If you are using a gas grill only ignite the burners on the sides.

I hope this helps you somewhat with your pig. Please feel free to ask me more questions.

Regards,
Misty