Home Forums Hunting & Shooting Hunter's Campfire Been invited to a hoawg cooking today

Found some old pics of the wood cooker my brother in law uses. Works like a oven for most of the cook then toward the end coals are shoveled to the bottom around the outside edges. This will crisp up the skin. If needed a flat shovel full of coals can be held under any places that need more browning. Leaving the skin down will keep some fat, most of the pigs we get now are very lean. If you happen to get one that does have more fat small holes can be poked through the skin usually in the rib cage area. Therefor coals only around the outside edge on the bottom.