[catfish charlie]

I'm getting ready to graduate from smoking Ribs & Butts to cooking the Whole Hog, and wondering what would be the best and most practical cooking equipment.  I'm not a caterer or anything like that so the $10,000 rig isn't for me.  But I do tend to go a bit overboard in my efforts to "do it right" so I'm not afraid to spend a little.

My first question is, if it's not a matter of portability, which is considered the best taste producing method - an open fire spit roaster, or some type of closed environment smoker? (I think I know the answer).  If it's the closed smoker, would it be one that the pig is butterflied and sets flat, or one that the pig is mounted on a rotisserie/spit during the smoking (dont even know if such a machine exists, but it would seem to make sense)?  What the best fuel - cooking with coal or a propane? (or all wood like some of the BBQ pits at restaurants)

Would appreciate any and all feedback, and if it's allowed on this site, recommendations of brands/sources for any such cookers being recommended

[Gizzy's Smokin Crew]

I use a open pit rotisserie sold by McRenolds farms in Phoenix and have had great luck with it. The fuel I use is the kingsford briquettes with wood chunks. The rotisserie models are available in 50 or 100 pounds and are great little units. I don't know how big a pig you plan on cooking. Spit Jack also makes some good rotisserie units. I hope this helps. Good luck in your search. Noting tastier than a whole hog on a spit

[upnsmokin]

we just done a 100 pound pig in our new dpp fat 50 and it worked fantastic. had to angle it corner to corner on the bigger lower rack but it is great to have room for pork butts and ribs on the smaller racks. a very versital cooker. i would highly recommend.
Brett

[Mike (AZBarbeque)]

I agree, McReynold's Farms has a nice one, and the Diamondplate Pits are a great unit for cooking whole hogs.

Many of our Diamondplate owners have done them including Force, McFrankenboo & Topps BBQ.  I'm sure others have as well.

They are very versatile cookers and are one of the few that can do the entire range of cooks.  Check them out and let me know if you are interested in more info..

[Smokinit]

I use a Meadowcreek Pr60 and 72T I have found no easier to run and the hogs turn out great every time I and  do about 2 dozen a year.

[Mike (AZBarbeque)]

Great pictures.  Is that also called the Tucker??  I've seen a Tucker before and it looks very much like that.

[Quiggs]

Nice pic's!!!  Thanks.........

[azkitch]

Here's their e-bay listing, with plenty of pics:
http://cgi.ebay.com/NEW-Rotisserie-BBQ-Smoker-Grill-Trailer-Competition_W0QQitemZ310199950441QQcmdZViewItemQQptZBI_Commercial_Ovens_Ranges?hash=item48395b9c69

That came off a page that was a link from their website, http://muletuf.com/

Meadowcreek's website
http://www.meadowcreekbarbecue.com/

Tucker's website--I'm just entertaining myself now...
http://www.tuckercooker.com/

[BrownBearBBQ]

We've been using a MeadowCreek for a few years.  Easy to use and the results are great.