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I have 1/2 a pig to cook for lunch tomorrow. I plan on putting it in a low oven overnight (8 hours) at the Retaurant. Then letting it rest, and reheating in my weber ( at home) with a some wood chips at a higher temp to crisp up the crackle.
Has anyone done something similar? Any thoughts on temps? I haven't done anything like this before, so I'm happy to hear other options
Thanks in advance
Has anyone done something similar? Any thoughts on temps? I haven't done anything like this before, so I'm happy to hear other options
Thanks in advance