pig roast advice

[youmyboyblue]

Originally Posted by FF_T_Warren

you open firing it/on a pit or how you doing it?

We have a big smoke house (5' wide, 5' deep, 7' high) we were going to put it in. Either hang it by its legs or lay it flat on the grill. We heat the smoke house with coals and wood. I can get it as hot as needed. We usually smoke jerky, ribs, sausage etc. just never did a pig in it so I have no idea how long it needs to cook and at what temp.

It is a 30 lb suckling pig