Expert: Enrique Torres - 7/23/2009

Question
Hello,
We have an approximately 110 lb (dressed) pig we will be cooking via rotisserie over a charcoal pit. I don't have exact numbers on how thick some of the meat is. We can vary the heat with cooking height and coal distribution, and from what I gather it is best to start with a lower heat for several hours and then increase it closer to the end of the cooking time. I have heard cooking times estimated from 6-8 to 16-18 hours for this sized pig. Can you recommend a cooking temperature and provide any clearer estimate of cooking time based upon that temp?

Thank you,

Randy

Answer
Randy:

Initial cooking temperature could be around 300 F.
Final cooking temperature 350 F.
Cooking time depends on the capacity of the charcoal pit, its heat's transfer capacity, meat thickness, if meat has or not bones,  how thick are bones and the uniformity of the meat pieces (the more different meat forms you're going to cook, more difficult is to define a cooking time).
What I recommend is to start cooking the bigger pieces you have and check inside the bigger bones , if they are red, they need more cooking time, if they are brown, it is the right time. The time you define using this method could be useful for next pieces.

Good luck,
Enrique