How to Smoke a Whole Hog in Your Backyard | Part 2

[@samguill3837]

Really appreciated the bird’s commentary on the injection process.

[@BigPappi]

Mind reader - almost the exact second I was thinking I need to find out where he got that injector -> you mentioned it. Nice work! This is good stuff

[@bastroprealestate]

Love your channel. And your charcoal!

[@bigdawg3793]

Awesome video video Lots of useful information I seen part one I like how you put your crossmember bars into the cinderblock. I will be doing that till mine.

[@jessewilliams2516]

This is very helpful I plan on doing this in about a month.

[@joeysausage3437]

How did it go?

[@Rally825]

Great video! The most impressive thing was going 2 for 2 on pulling strings to open those damn charcoal bags! 😄

[@williamredford4715]

That fucking bird about blew my ear drums

[@TheDangerPit]

I came here to say this

[@chadharting7764]

Great video. One question. Do you salt the skin at all?

[@treythorsen2421]

How big was the hog? How many people did it feed??? Im trying to gauge how big of a hog I need for a party

[@terrencerichardsonii4712]

That hog had the birds singing lol...

[@pierremartin5144]

Do you guys have a recipe for the Hog Addiction Blend?

[@KINGAMONGMEN1978]

Where did you get that injector

[@UEnjoyMiself]

I really love the B & B lump coal.

[@andyvaldez26]

Didn't understand where you said you can get that injector at?

[@kj3n569]

This type of cooker works great, I've used several variations of it over the years. Then I discovered a Caja China. (not sure if I spelled that right) Made of plywood, with a steel tray for coals and a grate that goes around the hog, it will cook a 75 lb pig with about 10-15 lbs of charcoal. Not a smoker, it roasts the meat perfectly, and the grate makes flipping it over easy. Check it out. If you use one once you will never cook a whole hog any other way. BTW: Sea salt the skin. Best chicharrone ever!

[@laineyboy]

Cuban roasting box. Work great and super easy.

[@kj3n569]

@@laineyboy Yeah, more people need to know about these, they work great. In Miami they sell them in grocery stores because of the large Cuban population, but the rest of the Country is clueless that such a thing even exists.

[@laineyboy]

@@kj3n569 you can cook 100lb pig in 3.5 hours that crispy skin um um.

[@cwd243]

Cooking a pig in laminated plywood, or God forbid, oriented strand board, is very, very bad for you. Don't do it....

[@charlessavoie2367]

No cruelty to animals noted, the hog completed its destiny in becoming food for people.

[@joeysausage3437]

What a nice video. None of the BS culture crap. Informative.

[@OrthodoxRider]

Where can that knife, you were using be ordered ?

[@Cardstpak]

Can we use wood to save ourselves a whole lot instead of wating ridiculous money? Also, can we just match?

[@OfftheCuffConversations]

Haha. Yes, would would be fine.

[@joelvargas4217]

Whats in your dry rub

[@sharadalee7152]

about how many lbs is that pig ?

[@bobhelm4942]

That was a great video. I would suggest you burn the galvanizing of the roof panels. Zinc is poisonous.

[@laineyboy]

A refrigerator cardboard box works fine easier to check progress.

[@djluiseldesanluis]

Everything was great until the foil showed up.

[@dwightblack9881]

Yep This is where I shut off the video

[@cwd243]

Yea, I was done with the galvanized tin cover, and what appears to be galvanized fence grate. Jesus, just buy some expanded metal....

[@NaturalFlyGirl1]

What would you recommend, instead of the foil? I've never grilled, or smoked myself... But, would love to make a pit, and start.

[@gorktruckinrags]

Thanks for the tips cooking a 250# dressed hog for a wedding tomorrow.

[@jaydestun4257]

But I don’t understand there’s not much smoke getting into the meat side because you’ve got it tinfoil blocking the meat side so you’re only gonna get a little bit of flavour on the skin but not a lot and how come you don’t have a second pit where is burning wood and creating cools for you that you can shovel the pool underneath the pig each corner that’s my next questionbut I do mine. I have the same thing you have but I shovel clothes in there continuously throughout the day and secondary pit burning so it creates more clothes and you’re not really getting a whole lot of smoke in there like icy.

[@lorelllovett4570]

This whole time I thought this dude was Shia Labeuff😂

[@candm9610]

BBQ the bird chirping in the background.

[@Kevin_Pacheco]

That damn this was loud. Haha

[@Becauseimme]

I just see Shia LaBeouf cooking a hog.

[@parker1ray]

instead of brown sugar use black strap molasses my southern brother!

[@Cardstpak]

We're going to make it very simple, LIKE the quality of lazy filmmakers. LMAO

[@irinacamelia9438]

You lost me at add sugar we use salt and spices in Europe but gotta get them addicted somehow lool

[@rafealsantiago5239]

Not the foil 🤦🏻‍♂️

[@cwd243]

Just so you know, as an ex health inspector myself, id shut you down for using galvanized metal. Even at 300 degrees it off gasses VERY bad for you. Not a good look for a charcoal company....