Pull behind pig cooker

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Bunch of them on fb market
 
I make mine but you can buy them online. There’s a place on hwy 70 near havelok that used to make them.


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There is a guy on 401 south about 3-4 miles north of Lillington that always has several beside the road on the right hand side for sale. Sorry, do not have any prices.
 
If you want new these guys make really nice ones and located in elm city right near wilson.

http://www.bqgrills.com/

If you want used several on fb market place and craigslist usually just have to know a little bit about who built it or what your looking at since not all builders can create a good one.
 
Good response to mention Craigslist for a search. Another place I see them pop up is estate sales.....hard to even build one for prices that some sell for at estate sales. Most pull behind pig cookers are not really used nearly as much as you would imagine and simply need a good thorough pressure washing and/or a few small items repaired such as cracked LP hoses or bad LP regulators and valves.

Good thread here and will watch.
 
Also not sure your experience level with them but if you think you want to use it as grill and getting a propane one get one with the additonal burner. Pig cookers lose alot of heat when you open the lid fast so they do not make as good of grills unless you have the extra burners to help combat that if you are trying to use it as a grill occasionally. Other issue is many depending how its built struggle with is to keep temps low enough without going out if trying to do low and slow.
 
Jp8819 said:
Also not sure your experience level with them but if you think you want to use it as grill and getting a propane one get one with the additonal burner. Pig cookers lose alot of heat when you open the lid fast so they do not make as good of grills unless you have the extra burners to help combat that if you are trying to use it as a grill occasionally. Other issue is many depending how its built struggle with is to keep temps low enough without going out if trying to do low and slow.
Click to expand...

Good point and I've found that very thing out early when I started with mine...…….."If you're lookin', you ain't cookin' " Develop the technique of raising the lid slowly and peeking at the burner afterwards when you close the lid to keep things safe. You'll also find your sweet spots with temps, time, etc.

I've had the same one around 30 yrs and love it.

Other things I found out about owning a decent pig cooker:
  • Don't loan it. It's yours and if you want to keep it in good working order don't loan it.
  • Clean it with high heat each and every time you finish. This is just as important as getting it ready to use for cooking. Don't postpone your clean up.
  • Keep it painted with a really good heat resistant quality paint. Use a brush on paint.
  • Don't loan it.
  • Make it clear to others nearby your cooking location to not raise the lid or move the controls. You only need one person doing this and absolutely no more. Want an accident to happen? Let someone snatch the lid up and suck the flame away from the burners which will extinguish the flame yet the LP keeps feeding. Then some know-it-all sticks a match inside the ignition location to start things back up...………….BOOM !
  • Always spray a cooking oil or olive oil back on the cooking grid after heating it back up and brushing it clean after using it.
  • Your CFF meet-ups are excellent places to share your pig cooking experiences with others and let them do the same as you hang out with some of the very best people on the planet. The last time I took mine to the Battery Oaks we cooked a wide variety of things on it....If I remember correctly I cooked chicken, pork chops, burgers, hot dogs, and then @Burt Gummer and @Chdamn cooked either briskets or some type of pork that was awesome. We even won accolades from @BatteryOaksBilly that weekend......haha
  • Lastly, don't loan your pig cooker. If you're really not sure about this yet then go ahead and try it a couple of years and report back to me on this one. Ask me how I know this.

I'm sure others will add some really great content to this thread and I look forward to reading their comments.
 
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