Expert: John Langenfelder - 8/19/2009

Question
I've roasted a number of pigs on a rotisseri, using hickory wood.  This weekend I'll be cooking a 130, dressed weight pig the same way.  A friend said he precooks his pigs the night before on low heat, which means it will go out after a few hours.  He closes the lid to keep it warm and fires it up the next morning reducing his actual cooking time the next day.  Any drawbacks to this?

Answer
Bruce,

I would be a little leery of the precook, especially on a large pig like yours.  Depends on the definition of low temp, if by low temp you mean 200-225, that is probably OK.  Since he has a lid, that should keep the heat in but how low does the temp get before he fires it up.  I think you may be playing with safety by not having it cooked all the way.  Bacteria can too easily grow in uncooked meat and at certain temps.  Also, I am not sure what you are really saving.  A 130 lb pig is going to take 14-16 hours to cook.  For your rotisserie I am assuming that it is open and being cooked over hot coals.  If it is enclosed that should get the time done. I did a 137 lb the other week, and it took 15 hours.  Started at 12:30AM finished at 3:30 PM.  This was in a meadowcreek which is enclosed, no rotisserie.