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Date Posted: 10:01:26 04/28/02 Sun
Author Host/IP: d141-220-230.home.cgocable.net / 184.108.40.206
Subject: Hey Porky
In reply to:
's message, "Re: BBBrown has new photos on the members page." on 09:47:01 04/27/02 Sat
Hi Porky, I would have to agree with you in that people DO like to see the cooking process of a pig as do I.....but!there is another side to that.
If you are building/buying a hog cooker to use for personal use and have no concern for the time required to cook the beast then by all means an 'open' type pit would be the choice of most I would think.A hog on a spit is a sight to behold for sure..
If you are getting the cooker to use for a catering business where time does matter then most people choose the closed type cooker..with the closed cooker you are not as vulnerable and not as dependant if the weather decides to change for the worst....if you are using an open type cooker and the wind and or rain decides to come then you would need to scramble to cover the unit up as well as the pig thus adding time to the cook, that in itself if fine if you are with a bunch of friends and family but if you are serving a paying crowd then thats not what I would want to deal with, not to mention the added cook time if and when the weather changes.....I have done several pig roasts and there has been a few occasions where the rain started to fall(one was at reg's parents party).
There are ways to get the best of both though Porky, A window can be installed in the door of the cooker(like Earl's) and yes the door can be opened at any time but of course the more you open to peek, the longer the cook.
Also with a closed unit you have the option to crank up the heat and put it where you want it to hurry the cook along if you find yourself getting a little pressed for time...
I`ll have to admit there has been a pig or two that I have done where the serve time was getting tight and I needed to crank it up to a tempurature to where I wasn`t real proud..LOL the grease coming out the drain pan was friggin near black...LOL..all worked out though...
I hope I helped you a little with your questions Porky....it don`t really matter what you are cooking on just as long as you are cooking.......
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