How to Use a Hog Cooker
There are different styles of hog roasting machines. If you are looking for a different taste or you want to try something new at your next barbecue party, a hog cooker would be a good option for you. However, if this is going to be the first time you are using the equipment, you will have to study how it works to keep yourself and your guests safe. You also need to ensure you are getting the best taste and results. Here are the main steps of hog cooking and the precautions you must take. Cooking a hog will take about three hours.
Supplies
- Thermometer
- Prepared suckling pig
- Seasoning
- A sturdy table
- Sharp knives
- Basting brush
- Charcoal and lighter fluid
- Wood chips
- Protective gloves
- Carving board
In the below example a suckling pig is used for cooking and a Caja China style cooker.
Set up the Cooker
For the best results, you should always set up the cooker and light the fire before you start preparing the pig. The roaster will need time to heat up to the required temperature. Place it on a steady table and get all the supplies next to the cooker.
Prepare the Fire Pit
Place the charcoal in the roaster. Never put it directly under the drip pan. If the grease heats up too much, it can cause fire. Line the front and back panels of the firebox. Use 1 pound of charcoal for every 2 1/2 pounds of meat. Start with 3 pounds of charcoal.
Pre-heat the Cooker
Use lighter fluid to light the charcoal. Do not do anything else or feed the fire until you have the pig on the roast.
Prepare the Pig
Clean the entire cavity of the small pig thoroughly. Place butter, garlic, seasoning and salt inside. Puncture the skin with a sharp, pointy knife.
Place the Pig on the Cooker
Place the pig about 7 to 10 inches from the fire, sticking a roasting bar through it. Ensure you are able to adjust the height, as it will be essential. Keep adding 2 to 3 pounds of charcoal to each side of the pit once the pig is over the fire. Turn it while roasting every 10 minutes for an even cook.
Use a thermometer continuously to check the meat temperature. After three hours the pig should have reached approximately 170 to 180 degrees inside. The skin should be dark brown and you should be able to split it open with a sharp knife. The meat should be white. And the juices should have disappeared by then.
Use a sharp knife to make sure that the whole pig is cooked inside. Check the temperature again. Take off the meat using a protective, heat resistant glove. Place it on the chopping board and create thin slices. Serve with roast potatoes or vegetables.
Warning
- While in use, every part of the cooker will be hot.
- Use protective gloves. Use only approved cookers.
- Keep checking the meat temperature, as you may need more or less time, depending on the meat.
