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paymaster 07-09-2013 06:45 PM

Wild Hog
 
My son brought over two hind quarters from a wild pig he shot last fall. I smoked them on the Akorn. I put rub on one and nothing but apple juice on the other. They turned out great. I did two fatties for some friends as well.

http://i485.photobucket.com/albums/r...pse46ab60c.jpg

http://i485.photobucket.com/albums/r...ps8fc40497.jpg

http://i485.photobucket.com/albums/r...ps19f0a0e7.jpg

http://i485.photobucket.com/albums/r...psbaa17afc.jpg

http://i485.photobucket.com/albums/r...psb1085c36.jpg

theboz 07-09-2013 08:27 PM

Re: Wild Hog
 
Quote:

Originally Posted by paymaster (Post 571210)
My son brought over two hind quarters from a wild pig he shot last fall. I smoked them on the Akorn. I put rub on one and nothing but apple juice on the other. They turned out great. I did two fatties for some friends as well.

http://i485.photobucket.com/albums/r...pse46ab60c.jpg

http://i485.photobucket.com/albums/r...ps8fc40497.jpg

http://i485.photobucket.com/albums/r...ps19f0a0e7.jpg

http://i485.photobucket.com/albums/r...psbaa17afc.jpg

http://i485.photobucket.com/albums/r...psb1085c36.jpg

Glad I saw this after I ate! Awesome!

---------- Post added at 07:27 PM ---------- Previous post was at 07:19 PM ----------

Paymaster how do you like the Akorn Smoker? And what's the deal with the smoke stone? My smoker is on it's last legs I did a batch of trout the other night and realized I can't patch any more holes! Us it durable and how is it on rust ? Looks pretty solid is the metal thick? Just want to pick your brain a little!:D

Liphookedau 07-10-2013 05:36 AM

Re: Wild Hog
 
Looks a nice feed you have cooked I've already eaten however it makes me feel Hungry again as I also like Wild Pork when The Wheat Harvest is on especially the Legs & The Back Straps done in The Camp Oven.
Sometimes if there's a few of we might Roast The whole Pig on a Spit.
We also usually have a couple of weeks away each year chasing Wild Pork to fill our Freezers.
We were always going to build a Smoker as we have no shortage of Australian Hardwoods which are really good for smoking nearly any type of meat.
Brian

paymaster 07-10-2013 06:56 AM

Re: Wild Hog
 
Quote:

Originally Posted by theboz (Post 571231)
Glad I saw this after I ate! Awesome!

---------- Post added at 07:27 PM ---------- Previous post was at 07:19 PM ----------

Paymaster how do you like the Akorn Smoker? And what's the deal with the smoke stone? My smoker is on it's last legs I did a batch of trout the other night and realized I can't patch any more holes! Us it durable and how is it on rust ? Looks pretty solid is the metal thick? Just want to pick your brain a little!:D

I love mine. Once you get one and figure out how to set the vents to cook the way you want, you will too, I bet. As to the stone. Inside thye Akorn is a bracket that a heat deffuser would fit on. Heat defussers protect the meat in a low and slow cook from burning from the heat of sitting directly over the coals. I use a weber grill grate, and a 15" aluminum pie pan from Hobby Lobby. I put an inch or so of sand in the pan and cover the pan with foil and set it upon the weber rack. This accomplished a few things. I catches drippings from the meat, and the sand helps maintain a constant temp( heat sink ) and the whole thing deffuses the heat. The Akorn is very well built and is made of insulated steel.

mcnerney 07-10-2013 10:55 AM

Re: Wild Hog
 
Wow, does that look great, I just ate breakfast and now your making me hungry! :D

superbike1 07-10-2013 12:32 PM

Re: Wild Hog
 
I'm hungry! Hoping to get me a wild hog here soon!


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