If you are just using a lighter though, a propane torch is much faster than a standard lighter.
For others who may not have seen these smoker tubes before, you can watch our video to see what they are and how they work:
Smoking a whole hog today. Any suggestions for how long and at what temps to smoke? How about a finish temp? How long can I expect it to take? They railed around 80lbs and have them cut into quarters to fit into the smoker.
I’d smoke between 225 and 250. As for time that’s a tough one, as you have varying cuts of meats, and you have quartered it, so if you have temp probes, i would be but them in the shoulders and hams, and watch your temps, you need to get the shoulders up in the 190 pound range. Any particular reason you elected to do a cut up whole hog, versus just shoulders, ribs, and loins?
What kind of smoker are you smoking it on?
Tex_77 it’s in a pro smoker 300. I cut it up to fit the racks better and it’s cut into primal ie shoulders loins hams ribs. Do you smoke it the entire time until finished?
On a stick burner or pellet grill I would say yes. Using the type of smoker you are, I honestly have no clue. Jonathon may be able to help you out though.
mars At a certain point there is no need to continue to add smoke. I think once the meat has reached 130° it is done accepting smoke and you are just burning, there is also the possibility of oversmoking some meat. I’ve never done it but I think Departing Contestant was talking about it at some point? So I would say just to make sure you have all the smoke flavor you want once the IT reaches 130° just cook from there on out!
Absolutely want pics of this! If it gives you issues email them to me and I will post!
mars i did a half hog that was quartered and i believe the hams took 18 hours. I roasted at 225° until 165° then wrapped. Also smoked til 165° and i will say it had too much smoke on it. After 165° i wrapped in foil and cooked til IT of 200°
Jonathon while i am no where near the expertise as many in this forum; i will still throw in my two-cents (emboldened by some bullit rye) meat will not stop taking smoke. it may slow it’s pickup later in the cooking cycle if it gets too dry but you can spray water on it and it will keep picking up smoke. keep the temps low and the meat moist and it will stake smoke a long time. too much smoke is certainly bad. i believe in keeping the wood fresh and not letting it smoke on the old coals. if you want a lot of smoke…(a flathead cigar is my choice) or simply fresh fuel and a spray bottle
mars remember the different thickness’ of the hog. some people will “foil” the thin meats so the hams and shoulders get done . 145 degrees (internall) in ALL served portions. the portions might be easier remember the sides will grease more
mars True, you can spritz with cider or water to keep the humidity high and allow the smoke to adhere to the skin. On a somewhat related note the “smoke ring” that people prize and strive for isn’t really smoke penetration. It is a cure ring, one which we can achieve by curing a piece of meat and cooking it in an oven or sous vide cooker!