Jack Waiboer from his 2009 Pitmasters class on Umami and whole hog cooking.
About Bill West
Bill West a BBQ enthusiast, Best-Selling Author, and Country Music aficionado in Charleston, SC.
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Good info. Next time I go to WDC, I’ll hit Urbana, Va and visit Dan.
I still need to know what is better, Whole hog split open, Whole hog split open but on a rotary spit semi opne/closed, or whole hog split open stuffed with various items and then sown back up. I am building a enclosed rotary BBQ-Smoke unit out of a 250 gal tank, indirect heat and smoke and need to determine which cooking process is better. If it’s split open, I still want to rotate the hog. The demensions will be determined by the way the hog is cooked.
Thanks;
Luis Sevilla
Good info. Next time I go to WDC, I’ll hit Urbana, Va and visit Dan.
I still need to know what is better, Whole hog split open, Whole hog split open but on a rotary spit semi opne/closed, or whole hog split open stuffed with various items and then sown back up. I am building a enclosed rotary BBQ-Smoke unit out of a 250 gal tank, indirect heat and smoke and need to determine which cooking process is better. If it’s split open, I still want to rotate the hog. The demensions will be determined by the way the hog is cooked.
Thanks;
Luis Sevilla