1. Proper Amount of Charcoal
2. Small Shovel
3. Lighter Fluid
4. Non Combustible Grease Container
5. Extension Cord
6. Hot Pads
7. Cutting Tables
8. Serving Trays
9. Thermometer
10. 9/16" or Adjustable Wrench
11. Garbage Cans
12. Optional - Marinate, Rubs or adding small pieces of Fruit Wood with the Charcoal when grilling (this will enhance the flavor).
    

Start with the amount of charcoal that is listed in our charcoal (smaller Pig), 80lbs of Charcoal (larger pig),
spread the Charcoal evenly and soak with a quart of Lighter Fluid for 10 minutes before lighting, fully open both
the bottom & top drafts, let the Charcoal burn for approximately 30 minutes. ALWAYS light the charcoal before
placing the Pig in the Cooker. Set the Pig over the hot Charcoal and close the Cooker Door, set in the Grease Drip
Pan and the Grate, place the Pig Belly Side Down, close the lid.

As the temperature rises close the Bottom Drafts accordingly, leave theTop Drafts Open the entire time,
try to maintain the Cooker at 250F to 300F - Every 1 1/2 hour shake off the Charcoal Ashes by opening
up the Cooker Door using the provided Short Handled Hook, add approximately 5lbs of Charcoal using a
short handled shovel.

Once you get close to the recommended Cooking Time, check the Temperature when adding Charcoal,
using a probe Thermometer, probe the thickest part of the Pig Shoulder, at 180F the Pig is done, 165F is
safe, however the meat will stick to the bones.

Use two people to lift the Pig & Grate from the Cooker and place it on a Table.

When removing the meat, we recommend using Yellow Dishwashing Gloves. Peel back the Skin and start
pulling the meat off the bones. Alternating from shoulder to the ham, will mix the different sections of
meat, which will result in the signature taste of Roasting A Pig. Discard the white membrane connected
to the bottom of the ribs, plus other greasier sections. Using a Scissors; cut the meat to the desired length
and place in trays or warming ovens, apply sauce if desired.