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Rotisserie Cooking Whole Hog

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Post Wed Feb 25, 2004 11:46 pm
Ramcharger80

I have purchased a Rotisserie that comes with a five foot ash wood spit and a five foot metal spit. I plan on starting out cooking some whole ribeyes, boston butts, etc... first then working my way up to doing a hog. Does anyone have any good instructions on spit roasting a whole hog. The rotisserie I purchased is from DB Entertainment and pictures are at http://www.bbq1.com/index_BBQ_1_Rotisse ... allery.htm , From speaking with the rep I bought it from, the ash wood spit would be used on the hog. If anyone has any good advice or instructions on the best way to spit rotisserie a hog using the product I purchased please let me know.

Thanks,

HW

Post Thu Feb 26, 2004 7:40 am
BBcue-Z well done
well done

Posts: 3030
Location: Atlanta-GA
I’ve done a whole lamb, but never a whole Hog. I don’t think it’s much different. Check out Steve’s book “How to Grill”, he explains how to smoke a whole pig and Rotis. a whole lamb. Here is the set up I used:
http://www.amer-rest-equip.com/autodone ... oner2.html
They have a recipe and instructions on this web site on how to Rotis. a whole Hog also.

Post Thu Feb 26, 2004 9:55 am
Airfoils well done
well done

Posts: 1063
Nice rig! :shock:

Post Thu Feb 26, 2004 4:47 pm
chagan well done
well done

Posts: 1350
Location: Central NJ by way of NY
This info was posted a while back in another thread. The bottom recommendation covers spit roasting:

http://www.eaglequest.com/~bbq/faq2/10-3.html#10.1.5
Image

No, it ain't burnt- it's barbecue


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