using the Maverick ET-73 dual probe thermometer on this absolutely rocked. It took the guesswork out. The pig as cooked to perfection in no small part to how stable the temp stayed, not getting too low or too high. It was 29 degrees outside so it would have taken a lot more propane than I was willing to use. So I had it running on propane and I burned oak down to coal in another pit. On warmer days I will use just propane and only coal to kickstart the cooking and right at the end. I’m very satisfied with the results and got a few more ideas for the next time to make it even better. Oh, I hope you guys like my hat. I used to use that when I was a welder on cold days. 
homemade hi-tek redneck pig rotisserie
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Bacon
That’s no pig,that’s my dog.i have been looking for him,for weeks,you dog eater!!!!!
they are great neighbors. The cooker is actually on their side of the property. I was just wanting to be respectful since it did get real late.
If you’re going to do wild hogs they are more lean a less flavorful. But you can stuff it with domestic hog (pork loins, bellies, etc) and it is supposed to help a lot.
At least on domstic if you don’t get the heat that high it won’t be as tender. As far as it being cooked to a safe point I think that is around 165.
This one did turn out the best and I’m really happy with my system now. Best of luck and post some vid and ping me to let me know.
That is the coolest thing I have seen on you tube in a long time. I am starting to get into hog hunting. But I am a bit scared of the horor stories of under cooked meat. What temps do you want your meat to reach before you think it is safe to eat. I have been told by several that it should be 180 but to me that seems a bit high and would tend to dry the meat out. Please let me know…
tell your neighbors to fuck off
Dude. Seriously lovin it! The hat’s pretty cool too.