wittdog
Master Chef
Well the boys are talking about going whole hog on Buford. Last year I did a small suckling pig on my old pit, the boys want to do it again…………I know that getting a small pig isn’t really cost efficient but the kids want it and I’m kicking the idea around…..So Bufords smoke chamber is 36 x 24 how big of a pig do you think I can get on him? What should my pit temp be? Where do I measure the internal temp of the pig? And how long do you think the cook is going to be?