British BBQ Society Forums

I do a pig roast once a year and thought I'd join up here to share and learn.

I noticed a thread on types of charcoal and questions over sawdust types, I've just ordered a batch of this for my pigroast, it'll hopfully last the 13-14 hours required as I'm cooking a 70-75 kilo pig.

this is the stuff I've ordered http://www.firewoodandlogs.co.uk/sawdus ... -p-77.html

in the past I've bought restarount grade lumpwood from cash and carry (comes in 11/12kg bags BIG lumps) which has been very good but saw this and thought I'd give it a go.

the roast is on the 4th sep, I'll report back on how it goes, oh and I'll pop up some pics of the roaster we made sometime, it's built to take anything upto a medium rhino!

If anyone has any tips for the best rubs, bastes, or ways of getting crackling just right please chip in.

Ken

Hi Ken,

Great to have you on the forum, I think I know which restaurant lump you mean. Is it the Blue bags from barbequick?

There are also a couple of Hog roasters on here so it may be an idea to what they are using.

Look forward to your posts.

All the best

Adie

hmmmm yummy i love hog roast