Looking for some tips on having a successful pig roast please HELP!!!!!?

Ok me and a couple buddies are having a pig roast these weekend and of course we are first timers and are looking for a couple tips to have a successful one. First and for most we are using a very large charcoal grill and we purchased a 100lb pig filled with fruits and wrapped in chicken wire. I'm trying to figure out how much charcoal were going to need I've read around 100lbs but looking to get that number confirmed. Plus since we don't have a rotisserie we need to manually flip the hog how often should we flip? is 200 degrees a decent temperature to cook her at? and of course time frame wise how long should we expect to be cooking it for? I've also heard that the internal temperature of the bulkiest part of the hog needs to reach around 160 to insure the hog is done is this true? Sorry for all the questions guys just looking to have a successful roast thanks for the help.Looking for some tips on having a successful pig roast please HELP!!!!!?
You may do better w/ two 50-lb piglets. The flavor will be milder, and much easier to flip when the wire is 200-some-odd degrees! Regardless, you are going to need some very long leather gloves, past the elbow, to do this efficiently. Get at least 2 pair, maybe 3. Other questions answered below



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I'm trying to figure out how much charcoal were going to need I've read around 100lbs but looking to get that number confirmed. I'D HAVE ABOUT 75 LBS ON HAND. IF YOU CAN OFFSET THE CHARCOAL, SO IT HEATS THE GRILL CONTRAPTION W/O DIRECTLY HEATING THE MEAT ABOVE IT, THAT WILL BE BEST. THE FAT WILL DRIP ONTO THE COALS AND START FIRES, WHICH MAKES SMOKE AND A BIG MESS. OFFSETTING CHARCOAL TO NOT BE UNDER PIG STOPS THIS, BUT GIVES GOOD HEAT.



Plus since we don't have a rotisserie we need to manually flip the hog how often should we flip? ONCE EVERY TWO HOURS



is 200 degrees a decent temperature to cook her at? YES, WOULDN'T GO ANY LOWER, CAN GO UP TO 250潞F



and of course time frame wise how long should we expect to be cooking it for? IT WILL TAKE 12-14 HOURS TO SLOWLY ROAST THIS BAD BOY--- IF YOU ARE TRYING TO SERVE AT, SAY, 7:00 PM, YOU'D BETTER GET IT ON THE HEAT AOBUT 5:00 AM THAT SAME DAY.



I've also heard that the internal temperature of the bulkiest part of the hog needs to reach around 160 to insure the hog is done is this true? YES. TAKE IT OFF FTHE HEAT WHEN IT REGISTERS 160潞F, COVER W/ FOIL, AND LET REST 30-45 MIN BEFORE YOU EVEN TRY TO REMOVE THE SKIN AND CARVE.Looking for some tips on having a successful pig roast please HELP!!!!!?
First, your temp is correct. I am not sure about your weight in charcoal, but it may be close. I would get more just in case. It's better to have too much than not enough. 200 degrees will put it at a very long cooking time. I agree the slower the better, but you are looking at starting it the night before or very early morning the day of. 200 degrees will take a very long time to cook a 100 lb pig. Also, while I love the taste of charcoal, I hate trying to regulate the temp. It's really difficult.

Sorry I wasn't much help.
Depending on where you are at, you can actually rent a spit and rotate the pig.. which is much better.. even burying it is better than trying to flip that thing (experience).



this is a good site that has great info:

http://www.firepit-and-grilling-guru.com鈥?/a>



depending on where you live, it may be easier to bury it.. Up where I live, the ground grows a ton of rocks to spit roasting is my only option.. In calif. We always buried the pig and in the Chicago area we did both.. digging the pit and lining it with rocks is the hardest part..