Smoking a Pig on the Royall 3000 Wood Pellet Grill/Smoker

I have always wanted to do a whole pig. As a backyard griller I was under the mindset that this is more than I can do at home without a lot of special equipment or digging pits in your yard and covering it with banana leaves. Well, my Royall 3000 has shown me how mistaken I was. This was so easy it is crazy.

Here is how it all started. Megan from MM Livestock asked me if I wanted to smoke one of her pastured pigs. It only took me half a breath to say “Oh yea”. So she sent us home with Dexter the pig. I was thinking I was in for a lot of prep work and constant monitoring of the cook.

Dexter came dressed and ready for dinner. All I did was rub a light coat of olive oil on him and then sprinkle a little coarse black pepper and coarse dried garlic. Then, put him in the Royall Wood Pellet Grill/Smoker. That’s it. Too easy, just set and forget it. Patti couldn’t wait for her “drumstick”.

The house smelled awesome the whole time that Dexter was cooking.

Prep Time: 10 minutes

Cook Time: 6.5 hours

Grill: Royall 3000 Wood Pellet Grill/Smoker

Pellets: Royall House Blend

Ingredients:

1 pig, about 50 pounds

Olive oil

Pepper

Garlic

A light coat of olive oil, garlic and pepper and onto the Royall

Directions:

Take the pig out of the packaging, rinse off with cold water and pat dry. Do a light coat of olive oil and sprinkle with pepper and garlic. Now, onto the Royall wood pellet grill/smoker. Too easy. This guy was 50 pounds and fit into the Royall like it was made for him.

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place your pig directly onto the grill and just let it hang out in the smoke and get happy for 4.5 hours or so. This is referred to as “smoking”; the temperature is around 225 degrees.

Now check your internal temperature. You are looking for 165-170 for your finished temperature. Turn the control knob up to 300 degrees for two hours to finish.

Dexter was done two hours before our “Crash Test Dummies were to arrive so I put the Royall into the “Smoke” mode and set my temp control to “P-10” = 140 degrees. This will keep things warm for several hours without cooking and drying things out.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Such a good looking boy

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

So tender and juicy I didn’t need a knife to serve

The important thing to keep in mind is TIME & TEMPERATURE. You can do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,

Ken & Patti

http://datenightdoins.com

Our Thanks to Megan of MM Livestock Co.

MM Livestock Co.

Megan McDowell 951 805 7341

builttoslide@msn.com    http://www.california.beef.com

For REAL GOOD BBQ Sauce check out Grandville’s Gourmet BBQ Sauces 

Steve 360 943 2861 @ www.grandvillesbbqsauces.com