Have a large BGE. Since the cooking grid is only 18", I don't think that I
can do much of a whole pig on this. Any suggestions? I'm in Miami aand lots
of folks tell me to get a China Box. They say in was first made here.

Is a china box a good method is there something that can be purchased for
less than $100 to cook a pig?

dry lay 2 courses of 8" cinder blocks in a "U" shape, leaving one end
open. Lay rebar across about every foot. Lay another course of cinder
blocks on top of the rebar. Cover the top and open end with sheet
metal. Place pig on rebar and charcoal under. Roast SLOW for 8-9 hours
to 24 hours depending on size of pig. Total cost? under $100 I think


Walt

On Sun, 21 Dec 2003 22:29:52 -0500, "Barry" >
wrote:

>Have a large BGE. Since the cooking grid is only 18", I don't think that I
>can do much of a whole pig on this. Any suggestions? I'm in Miami aand lots
>of folks tell me to get a China Box. They say in was first made here.
>
>Is a china box a good method is there something that can be purchased for
>less than $100 to cook a pig?
>

"Barry" > wrote in message
...
> Have a large BGE. Since the cooking grid is only 18", I don't think that I
> can do much of a whole pig on this. Any suggestions? I'm in Miami aand
lots
> of folks tell me to get a China Box. They say in was first made here.
>
> Is a china box a good method is there something that can be purchased for
> less than $100 to cook a pig?
>
>


Cinder blocks and cooking grates.

Jack

"Barry" > held forth in
:

> Have a large BGE. Since the cooking grid is only 18", I don't think
> that I can do much of a whole pig on this. Any suggestions? I'm in
> Miami aand lots of folks tell me to get a China Box. They say in was
> first made here.
>
> Is a china box a good method is there something that can be purchased
> for less than $100 to cook a pig?
>
>

Hi Barry,

I did a whole hog back in october. I used the cinder block and grid
method. I made my own grid out of 3/4 in. pipe and tie wire. I
butterflyed the hog so it layed out flat on the grill. You will have to
turn it over sometime in the process. If I have to do this again I will
start skin side down. I happened to have corrugated tin available for a
lid. Start small on the charcoal/lump and come up to the desired temp.
That was my biggest mistake, too much fuel to start with. You could also
dispense with the block and dig a big hole and lower the fire while
having the hog at ground level. You will still need some sort of lid to
keep the heat in.

A friend that came to my roast said he had attended roasts where
they had gone rotisserie style by tying the hog on the shaft with chicken
wire. He said they had burned the wire previousely to take off the
galvanizing. So that would be a hole, pipe, chicken wire and some sort of
lid.

Be creative and good luck. Harry in Iowa

--
'Its just NOTSO if you feel the need to contact me'