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).
    

ALWAYS light the charcoal before placing the pig in the cooker. Start with 20lbs of Charcoal, 10lbs per
tray, soak with a quart of Lighter Fluid for 10 minutes before lighting, let the Charcoal burn for
approximately 30 minutes. Set the Pig in the Cooker belly side down and close the Cooker Door. Attach the
motor and set at slowest speed.

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, you'll get the best quality at 180*,
but anything above 165* is safe for consumption. Once the Pig is almost done shut off the motor, then
rotate the pig 1/4 turn every 15 minutes.

Use two people to lift the Pig & Spit from the Cooker and place it on a Table. Pull the pins and loosen the
set screws on the End Plates, remove the long pins and then slide out the Center Rod.

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. We love Our Homemade Sauce and use
approximately 1 gallon per 70 pounds.