Author Topic: on ice pig roast (Read 1320 times)

dane grasso · « **on:** Nov 10, 2013, 05:16 PM »

on ice pig roast I can cook an 80 pounder in 6 hours on the ice I think it would be awesome details to follow

Art 53 · « **Reply #1 on:** Nov 10, 2013, 05:22 PM »

Where and when BABY I am there

PapaAthona · « **Reply #2 on:** Nov 10, 2013, 05:31 PM »

Awesome!

NHSlabbinCabin · « **Reply #3 on:** Nov 10, 2013, 05:32 PM »

Sounds good! I'm in! Make this a sticky thread

Smax · « **Reply #4 on:** Nov 10, 2013, 05:33 PM »

Holy cats I want in!

Riverat · « **Reply #5 on:** Nov 10, 2013, 05:42 PM »

Sounds awesome! welcome to set it up by my shacks on Alton Bay near the gazebo.

jethro · « **Reply #6 on:** Nov 10, 2013, 06:28 PM »

I will help! Official taste tester, both beer and hog!

treeguymark · « **Reply #7 on:** Nov 10, 2013, 06:33 PM »

yeah wheres this gonna take place and will there be any fishing involved?

jimmyrig · « **Reply #8 on:** Nov 11, 2013, 06:30 PM »

Now you are talkin!! Do you have a custom BBQ ?

jimmy

Bigtoe27 · « **Reply #9 on:** Nov 11, 2013, 06:37 PM »

Sounds great, but only 6 hours? I would think 10+. I will be firing up the smoker this year on the ice for sure.

dane grasso · « **Reply #10 on:** Nov 11, 2013, 06:40 PM »

I do them in a box la.china

dunphy11 · « **Reply #11 on:** Nov 12, 2013, 03:21 AM »

Great idea , need a supply of heddy topper to compliment!

Riverat · « **Reply #12 on:** Nov 12, 2013, 06:51 AM »

Quote from: Bigtoe27 on Nov 11, 2013, 06:37 PM

Sounds great, but only 6 hours? I would think 10+. I will be firing up the smoker this year on the ice for sure.

I tried some smoking this year and thought about bringing the smoker out on the ice, but wondering how cold outdoor temps will affect the process.

Bigtoe27 · « **Reply #13 on:** Nov 12, 2013, 07:37 AM »

Quote from: Riverat on Nov 12, 2013, 06:51 AM

I tried some smoking this year and thought about bringing the smoker out on the ice, but wondering how cold outdoor temps will affect the process.

It does affect the process, more so if there is wind. Keeping a constant low temp can get tough on cold windy day. Also depends on what kind smoker you are using. I've just found that I have to watch the temp and tend the fire more often than I would in the summer.

JIGGIN- · « **Reply #14 on:** Nov 12, 2013, 09:03 AM »

We've deep fried turkeys on the ice before.

We needed to wrap the burner and pot with tin foil to help keep the wind off and temp constant. Also put the system behind the bobhouse to also help block the wind. Took a bit longer than usual but came out nice.

Good luck and Have fun!

Art 53 · « **Reply #15 on:** Nov 12, 2013, 07:11 PM »

Jiggin What haven't you done on the ICE!

cold waters · « **Reply #16 on:** Nov 13, 2013, 07:55 PM »

I like the idea

JIGGIN- · « **Reply #17 on:** Nov 21, 2013, 02:42 PM »

Quote from: Art 53 on Nov 12, 2013, 07:11 PM

Jiggin What haven't you done on the ICE!

Guinea................ .yet.............but that's another story for another time.

OldCaveman · « **Reply #18 on:** Nov 21, 2013, 03:41 PM »

Dane I like the way you think.

Riverrat I cooked Christmas dinner for years on a couple of Webber kettles. The cold and wind will slow the process but it's worth it.

Quote from: JIGGIN- on Nov 21, 2013, 02:42 PM

Guinea.................yet.............but that's another story for another time.

WOW!!!

whitewing · « **Reply #19 on:** Nov 21, 2013, 03:52 PM »

Not a problem! Guinea wins every time!

Art 53 · « **Reply #20 on:** Nov 21, 2013, 07:54 PM »

Jiggin I did not see that coming

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Author Topic: on ice pig roast (Read 1320 times)