#11  
Old 03-14-2009, 09:01 PM
Serf
 
Join Date: May 2007
Location: Salt Lake City
Posts: 22
Default Re: Pigs (or hogs) in ovens

I understand the primal appeal of smoking an entire hog. I usually only smoke ribs, but enjoy the primal satisfaction of chewing meat, burned on a fire, off a bone.
My design, pushed back due to lack of funds, is an entire outdoor kitchen. Sink, mini fridge, counter top, open gril, pizza oven, and a large vertical smoker. Once i added the counter top and grill to the pizza oven the extra cost and labor of the smoker was negligible.
If you are already pouring a slab, make it a bit bigger. Once you are stacking block, stack a few more. build a horizontal smoker next to your pizza oven, and you have a permanent place to smoke your hogs.
Just my 1.34 cents(adjusted for inflation)
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  #12  
Old 03-14-2009, 11:19 PM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Re: Pigs (or hogs) in ovens

I want to see pictures though!

An oval dome works....I think my BenjaMia oven is the size you're talking about.

thoughts....make sure the door is big enough, amd maybe have some kind of rack to slide the beast in. You can take the fire out or shield the fire if necessary but I like the smoke.

Having just bought a side of lamb, I'm thinking about trying that for a feast some day....

PaganJim
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