LIGHTING THE BBQ

• Choose a safe place sheltered from wind and rain to place the bbq unit.
• Open lid, both side vents and remove grill top.
• Fill each basket with charcoal.
• Slide the filled baskets as far apart as possible. (This creates a gap along the centre of the bbq where the pig fat will drip into and avoid the charcoal and therefore prevent flare ups.)
• Place one fire starter in the center of each charcoal filled basket. (Fire starters are white cubes included in our rental package. They provide a continuous flame to ease the process of igniting charcoal.)
• Douse charcoal with lighter fluid and wait at least one minute for it to soak.
• Light the fire starters.
• Continue to apply lighter fluid if needed and let charcoal burn until they are white on the surface.
• Allow a few minutes for the fumes to disappear.

HOW TO PUT THE PIG ON THE GRILL

• Place the pig on the grill top BELLY DOWN, legs spread apart to stabilize.
• Place the grill top with the pig into bbq and close the lid.
• Adjust all vents to a one inch opening each initially. If nessessary adjust ¼ inch at a time to maintain a cooking temperature of 300 – 375 degrees. Allow 15 minutes between adjustments.
• CLOSING the vents will DECREASE the temperature.
• Keep lid closed as much as possible to prevent flare ups and temperature loss.
• Cooking should take around 6 – 10 HOURS depending on the size of your pig.
• A one hour standing time makes carving much easier.
• Take the first temperature reading after 3 hours cooking time. (Insert the thermometer into the shoulder; it may take several attempts before you miss the shoulder blade.)
• The pig is ready when the shoulders reach 160-170 degrees.
• Fill basket again after 3-4 HOURS if cooking an 80+ LB pig.