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.
Jonathon yes I removed all the free standing ones but that honeycomb stuff that I’m pointing at in the picture is still on ,that’s as far as I trimmed it. From multiple YouTube videos it seems to stay on???