Project 1 from NRM. Category 8: Cooker (Huli Huli Setup)

[DaveO]

...so I had to learn how to weld.

A great story! Learn to weld to create the perfect barbecue, I like it.

Thanks for posting the "embarassing" pics, too. I like the idea of inverted casters to work as the shaft bearings, I'll definitely store that away for future use.

How long does it take to cook a whole pig?

[NRM]

Bolting everything together was such a PIA and bulky when I was done. Version 1 did work and everybody was happy (including myself) with the way the pig turned out. The inverted casters are such an easy way to doing things my only concern was the plastic/rubber wheels melting. I have seen others that use metal wheels.

Cooking time is usually 1 hour for every 10lbs so the first pig was 44lbs and took about 5 hours and the second was 60lbs and took about 6.5 hours. The key I’m told, is to keep the temp between 200°F - 250°F and optimum is 225°F. The last 30min or so drop the pig down too really crisp up the skin. Let it rest for 15min - 20min then start carving. When it’s done I like to get one of the crispy pig ears ……….sooooo gooood with beer.

[zoama]

Bolting everything together was such a PIA and bulky when I was done. Version 1 did work and everybody was happy (including myself) with the way the pig turned out. The inverted casters are such an easy way to doing things my only concern was the plastic/rubber wheels melting. I have seen others that use metal wheels.

Cooking time is usually 1 hour for every 10lbs so the first pig was 44lbs and took about 5 hours and the second was 60lbs and took about 6.5 hours. The key I’m told, is to keep the temp between 200°F - 250°F and optimum is 225°F. The last 30min or so drop the pig down too really crisp up the skin. Let it rest for 15min - 20min then start carving. When it’s done I like to get one of the crispy pig ears ……….sooooo gooood with beer.

If we come to Hawaii we can stay with you for a week or four right ?

[undercut]

If we come to Hawaii we can stay with you for a week or four right ?

Hey! Wait minute. I called dibs many, many posts prior. Get back in line! You can have my leftovers ....

[NRM]

Come on over, in trade you can show me how to stack dimes correctly or at least get them in order.

[everlastsupport]

OK, Picture #6 of post 14 just change my lunch plans for today and it is only 9:30AM here..

My son went to a number of the islands last year. I'm sure he would have stopped in to show stacks of dimes for free pork.

[NRM]

Got to tryout the new huli huli setup on the 4th with a 15lb ribeye.
Pic 1 – Setup

Pics 2-4 cooking

Pic 5 – finished product


The ribeye had a nice smoke ring and was finished like prime rib with internal temp about 150. Opinion at the table was it turned out well no complaints. It was on for about 2.5 hrs. Next time I think I will keep the meat lower so the cooking time will be less.