Here is a whole sheep in the BBQ. Notice that the heat comes from the side, not the bottom. The bottom has a pan that is sloped so that grease dripping off the animal will not flare up but rather drain away. The lid is open at the moment. The coals are dropped in from the top but it only takes a small amount, the whole side is not filled up. We have had good success cooking a whole pig too. The animal dressed out at 56 lbs (25 kg) at 4 months of age and it took about 3.5 hours to cook it well done. The BBQ can be dismantled so that one person can move it or store it in a small area.
Here is a whole pig (the pig dressed out at 140 lbs (63 kg) without the head) coming out of the BBQ. Notice the plywood walls and lid around the Steel BBQ, we live in windy country and found that the wind would take too much heat away and we had too much ashes blowing around inside the oven. With the wind shield it works very nicely and very little ash flies around. We leave the pig with the belly upwards while it cooks, there is no need to turn the pig, the juices run into the meat this way. We fired up the charcoal briquettes at 5:30 am, by 6:00 am we had the temperature in the oven at 350 degrees Fahrenheit at which time we put the pig into the oven. We try to keep the temperature between 300 and 400 degrees Fahrenheit, the important thing is to have lots of charcoal close to the shoulder and the big hams, there is barely any coals needed in the middle of the pig. By 12:15 pm, the pig was cooked all the way through, even at the thickest part. From this point on we keep the whole pork roast only warm - by keeping it warm for an hour or hour and half we allow the juices to soak back into the meat and so the meat is very juicy. It was delicious!
Last Updated 21 Apr 2003
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