I put this baby to the stress test with a 166 lb pig split down the middle. The cost of smaller pigs was up to $2 a pound more, so two 40lb pigs cost as much as we got. That and 4th of July wiped out the local suckling and roasting pig supply, feeders are even in short supply. So I went with it, and figured I'd adjust by keeping most of the coals on the ends with the thicker shoulder and ham, and longer cook time. The first half was dry rubbed and we pulled it out at six hours, it could have used 2 more, and we ended up grilling what we didn't cut off in a pan of barbeque sauce (awesome) on top of the additional cooking grate while the 2nd half was in. The second half was injected and marinated. We left it on for 10 hours ovenight, then a 2 hour rest in the box. When we went to cut it up the bones pulled out in our hands and the cracklings were perfect, we ended up with lots of rendering and bones for soups in the winter and fall also.
Since the half was longer than the drip pan it leaked a lot of the fat out of the cooker, and there was a huge grease mess, it cleaned up easily while cold, but we figured out a way to extend the drip pan and seal the seams for next time, when we will dry rub AND inject the halves, or use a smaller pig. We used 2 X 20lb bags and 4 X 16 lb bags of Kingsford, and 2 X 40lb of Kingsford competition briquets for the fire, some silver bag mesquite charcoal chunks were used in addition to bump the heat up. Since our pig halves extended past the rack we used a piece of chicken wire extended over the drip pan, and it made for easy flipping of the halves.
It seemed there was a bit more heat loss than there should have been but that's because it is what you get for the price, but if you are handy with carpentry and metal the efficiency can be increased. Personally I think the handles are too fancy, and I would have preferred simple wheelbarrow handles, and a higher grade of metal for the charcoal grate and pan, and the inside. Maybe 6061 or 2024 grade. I'm not sure how long the expanded metal grate for the charcoal will hold up, but I think I will get a few years use out of this, since it will be covered and stored. There isn't much on it I can't rework or repair to extend it out to a good ten to 15 years of use at the LEAST.
Cleans up easily with a scotchbrite sponge, hot water and dawn, and an orange oil based degreaser and shop towels.
If you are looking at a quick easy way to whip up a large party with a pig or roasted chickens and do it more than once I think this is an awesome cooking tool and highly recommend it, as long as you know what you are getting and figure out the pros and cons. If you are going to do one pig one time, and don't have lots of 20+ people parties or a LOT of freezer space I woudl recommend renting or borrowing one, and figuring out a different method.
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Easy to assemble and use. Savory and juicy meat when done well worth the wait. Can't wait to use it again and try other recipes.
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