WE WILL CLEAN THE BBQ, BUT PLEASE REMOVE THE ASHES BEFORE YOU RETURN THE BBQ.

PLEASE DO NOT LEAVE THE MEAT THERMOMETER IN THE PIG, AND

NEVER PUT THE SERVING TRAY INSIDE THE BBQ, THE HEAT WILL DAMAGE IT! (A $250 VALUE)

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.

Thank you very much and enjoy your feast,
The Schober Family