EAST TEXAS HOG DOGGERS FORUM

I'm fixin to build a new pig roaster. Built one 15 yrs ago for a buddy out of a fuel oil tank. I remember that anything over 100# wouldn't fit the head in there. How long are some of y'all's and can you post a few pics?

(http://img.tapatalk.com/d/14/06/12/uhazedu3.jpg)
We dig a nice sized home and build a fire on top lol.

(http://i232.photobucket.com/albums/ee299/nannyslayer/ac257059-2eb8-437d-a587-d4ab5e6ded19.jpg)

Iv got a 250gal propane tank with a 2x2x2 fire box (a lil to big though) and 2 18"x18" expanded steel cook grates. Iv cooked a 100lb pig on it with no issues and could probably do 150-175lb pig. Im gonna add a 2'x2'x3' smoker box and a rotisseri (sp) in the near future

What kind of leaves are you using, agave?

that looks AWESOME!!! making this fat boy hungry!  ;D

They are maguey leaves... Which is the leaf of the agave plant.( its pronounced mee-gay) My friends father in law lives in a small village in the mountains of mexico. They do this all the time with goats and sheep. We did it with about a 65 lber and then put two front deer shoulders underneath that. That way that fat little boar could drip on those deer quarters and it was incredible. It probably woulda fed 50 people!! Thats my wifes pico on top btw

I didn't take pics all the way through but the hole is like 2' across and probably 3' deep. We made a nice bed of coals probably a foot deep and then placed rocks on top. The maguey leaves are really hard so you have to sear the outside before they'll become flexible. Then we laid them all out and put the meat in, then coated everything in pico de gallo. After that we folded the leaves over and covered the leaves in burlap. We buried that and then put a fire on top that we kept burning for about 9 hrs and then uncovered it and it was perfect. We just did pork tacos with slaw and salsa. it was incredible. We are gonna do one again for the 4th and I'll take step by step pics so y'all can see it in more detail.

(http://tapatalk.imageshack.com/v2/14/11/06/831f5b4c6c35523c124221dc64529d20.jpg)
(http://tapatalk.imageshack.com/v2/14/11/06/7afadc345c3c7998ce0af8d324655861.jpg)
About have it finished.

Looks good- and heavy. 

That thing looks awesome good job fella

Its very heavy! Hopefully it will keep the crackheads from stealing it for scrap.

Is it belt and pulley driven only or do u have a reduction gearbox plus belt/pulley?

Its just belt and pulley. Its still faster than I want. Gonna try a rheostat to slow it down.

I don't care what it weighs or how it works. Just get home and lets cook something in it! haha

Iv thought of a rheostat too. I Amy go that route if I can't aquired a reduction gearbox from an old rotating engine stand. I'm just debating on using sliding forks or a clamping type squeeze grate.

    if you go with a rheostat just make sure your elect. motor will accept it . if not you'll just burn up the motor  .

I can't believe there's not any people from la below I10 that didn't jump in on cooking the hog in the ground. I'm above I10 but seen them do it several times, one time they had a whole dug and lined with something and had a great big disc sat down in there, that's what they put their meet on, but they do it a bunch of different ways, are maybe I should say the same way but different people just use different techniques

This may work to help slow it down.
http://www.bostongear.com/products/enclosed/wgsr.html

 Oh, forgot to ask, what rpm is ur rotisseri spinning at inside the cooker?
I would like mine rotating at 3-5 rpms at the widest point

I decided to reduce the pulleys on the small ends from 3" to 1-1/2" changed all 3 of them and now I have it down to 3.2 RPM.

https://vimeo.com/111520679 (https://vimeo.com/111520679)

Now thats a cats meow. That bout the speed i want mine. It look good, hope it cooks good for u.

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(http://tapatalk.imageshack.com/v2/15/03/10/bee398e86677d13aeeb1c56a90bbb300.jpg)
It works. We used it in cold weather. I'm sure it will be much better in summer. 50-60lb pig for 5 hrs.

Looks like it works  we'll