Tractor_Barn
Silver Member
I have to throw my $.02 into this...We got married last weekend (17th) and had a pig and chicken roast here at the farm for a reception. We cooked up a pig dressed out at 85#. I have a wood fired cooker made out of a 300 gal oil drum. Since we're in the heart of apple orchard country we use apple wood trimmed from our own trees (never sprayed) and either use chunks or chips over charcoal.
Seasoned the pig and put it in the cooker about 1:30AM. 12 whole chickens were added about 10:30AM. Well, after many beers, tequila shots and a few jello shots, dinner was served at 3:00PM...MMMMMMMM, pig was moist and falling off the bone. Most people didn't even wait for serving pans to come out, they just grabbed a handfull off the table in front of the cooker. We had a variety of sauses and that smoked flavor was unmatched. Since its corn season, we had 20doz ears of sweet corn and great salads and beans to go with it.
Everyone left a few pounds heavier.
Seasoned the pig and put it in the cooker about 1:30AM. 12 whole chickens were added about 10:30AM. Well, after many beers, tequila shots and a few jello shots, dinner was served at 3:00PM...MMMMMMMM, pig was moist and falling off the bone. Most people didn't even wait for serving pans to come out, they just grabbed a handfull off the table in front of the cooker. We had a variety of sauses and that smoked flavor was unmatched. Since its corn season, we had 20doz ears of sweet corn and great salads and beans to go with it.
Everyone left a few pounds heavier.