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Date Posted: 08:15:12 04/07/01 Sat
Author: Bruce
Author Host/IP: NoHost / 24.42.80.209
Subject: Re: Whole Hog
In reply to: bbbrown 's message, "Re: Whole Hog" on 23:00:54 04/06/01 Fri

bbbrown: Mornin, For competiton we cook at 225 for about 18 to 22 hours, for catering we cook at 225 to 300 for 12 hours starting at the higher temp. then cutting it back slowly. You should be ok with the 30 dif. by putting the head at the hotter end but it would be nice if you could bafful it to even the temp. out more. Remember you can always hold a hog for a couple of hours at the end but you can't speed it up it takes about 2 hours to bring the temp. back up if it has started to drop or is has stop climbing altogether because you have cut back the heat to much thinking you have to slow it down, so plan to be done a couple of hours early until you get your times down pat. The hog will stay hot even on a cutting table for one hour so if you leave it in the cooker and kill the heat it will stop cooking and stay hot for about 3 hours if you don't lift the lid. We also chart all of the cooking times, it helps to calculate the temp. rise times so you know when you will be finished.If you keep the heat consistent the temp. rise will be the same for every 30 minute interval in the last 6 hours of cooking. Hope this makes sense to you...LOL...Bruce

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