Rotate your phone for full version
BBQ Smokers, Pig Roasters, Chicken Cookers, and Grills From Meadow Creek

How to Cook a Whole Pig

Tips for Roasting a Whole Pig on a Meadow Creek Pig Roaster
(or Similar Barbecue Cooker)

So you’re getting ready for the exciting adventure of roasting a whole pig. You have high goals and you want to do everything in your power to cook the perfect pig. We are here to help you roast the pig of your dreams. There is no magic mysticism to roasting porkies (or any barbecue for that matter).

So why not make it fun and easy? Of course, we can’t take all the work out of it, but who cares about the work when you’re having a great time cooking barbecue?

Sorry, offer expired.

6 Responses to “How to Cook a Whole Pig”

  1. Scott Milford Says:
    September 7th, 2011 at 1:00 pm

    I recently bought a used PR60. I used it a couple of times cant seem to maintain tempature of 300. Stay right around 250 to 275. I have to cook a 175lb dressed pig this weekend. I was wondering if you could give me any tips on time and how to keep tempature up. Also how much charcoal. BY the way everything I have done on here is great. So many compliments. Built very well.

    Thank you Scott

  2. Lavern Says:
    September 9th, 2011 at 9:38 am

    Scott,

    Thanks for writing. I’ll have Marlin answer to your email.

    Lavern

  3. Dennis Abbott Says:
    June 24th, 2014 at 4:31 pm

    I have a TS-120 need to cook a 100lb pig at what temp on smoker do I cook and is it belly up or down for the offset smoker

  4. Lavern Says:
    June 25th, 2014 at 12:36 pm

    There is more than one answer on how to cook a pig. The pig should cook about the same on an offset as on a Meadow Creek style pig roaster. Check out our whole pig guide for some pointers, temp, etc. Fill out the form below for your free copy.

  5. Howard Says:
    January 20th, 2017 at 4:36 pm

    @Scott Milford, I would recommend using a BBQ Guru BBQ computer and fan system. I have them on all of my Meadow Creek BBQ/Smokers except the small chicken cooker.

  6. Smokin' joe'so bbq Says:
    March 26th, 2015 at 11:23 am

    On small pigs (125 lbs. or less) put it belly down. On larger ones I have them split in two down the backbone. Cut off the legs at the knees,cut off the head and cook skin down. The juices will stay in the cavity and you can baste it with those juices.

Leave a Reply

Credit Cards We Accept
Struggling to choose the right cooker for your needs? Check out our Meadow Creek cooker comparison charts. If you would like to discuss your dream cooker over the phone, call Marlin toll-free at (877) 602-1568 to get some good, friendly advice. Or if you're close by, come visit our display lot in Pikeville, Tennessee to check out these fine barbeques! We offer a 30-day money back guarantee on all our Meadow Creek barbeque equipment (except the Ultimate Caterers—sorry, too much risk). Please realize that we (Yoder’s Smoky Mountain Barbecue) are a dealer for Meadow Creek. This promise applies only if you buy from us. If for any reason you are not happy with your unit, you may return the cooker to us within 30 days of the delivery or pickup date, and we will refund the purchase price minus the shipping and handling. You are responsible to pay the return shipping.
What did you think of the videos? Meadow Creek makes some amazing smokers, pig roasters, chicken cookers, and grills. All this equipment is made in the Amish Community of Lancaster County, PA. The talented craftsmen at Meadow Creek hand-make each unit. They seriously go the extra mile to make sure you’re smoked pink. What really puts the sauce on the brisket is all the revolutionary features and options that make barbecue fun and easy, and even a money-machine, if BBQ is your business.
Integrity: Meadow Creek cookers are made in a culture of Godly ethics—honesty, diligence, and fairness. Whether it’s a Shoo-fly pie or a barbecue smoker, you will be treated right.
Stainless Steel Grates: Every Meadow Creek barbecue cooker comes standard with non-rusting stainless steel grates. This eliminates the hassle of scrubbing rust and the danger of possible rust contamination on your meat.