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 the basket with charcoal.
• Slide the filled basket to the front of the unit.
• Place a fire starter in the center of the charcoal filled basket.
• Fire starters are white cubes included in our rental package. they provide a continuous flame to ease the process of igniting the charcoal.
• Douse charcoal thourly with lighter fluid and wait at least one minute for it to soak in.
• Light the fire starter.
• Continue to apply lighter fluid if needed and let charcoal burn until it’s 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 belly down, legs spread apart to stabilize.
• Place the grill top with the pig into bbq and close the lid. Place grill top such that the pig is in the back and the charcoal basket in the front of the bbq (to prevent flare ups).
• Adjust all vents to a one inch opening each initially. If nessessary adjust 1/4inch 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 3-5 hours depending on the size of your pig and the cooking temperature.
• Take a temperature reading after 3 hours cooking time.
• The pig is ready when the shoulders reach 160 – 170 degrees.
• A one hour cool off time makes carving much easier.