AZ Barbeque.com
Smokers, Grills, Pitts & More => Diamond Plate Smokers/Grills => Topic started by: Bill Bain on July 12, 2010, 03:19:05 pm
-
Anyone done one, and if so what size hog and did you use as a rack to put the hog in and take it out? Is there a Hog kit for the FAT 50 and if not where can I get a hog rack? I am worried about the separating support between the two doors that might cause trouble with getting a hog in and out.
-
I don't have a FAT 50, but I do have that piece between my two doors... I am curious to see how it goes.... please tale notes and pictures so you can post once you're done!
cheers
-
we cook pigs all the time in ours. you can do 2- 100 pounders side by side on the bottom rack of the large side or one one top and one on bottom butterflied open on the large side.
attached is a 100 lb pig we did a couple weeks ago.
i present them right on the rack, just pull it out and decorate with some fruit and vegies and your ready to go.
Brett
[attachment deleted by admin]
-
Sweet!!
-
here is one we did in a traditional running position. you have to remove the upper rack and place it so it is looking at you when you open the lid.
i am sure you can go bigger than 100lbs if you put it in at an angle but i do 100lbs or less because they fit so well.
Brett
[attachment deleted by admin]
-
You guys who do whole hogs really have presentation down. This looks so good.