Tried a whole hog overnight in my backyard offset and almost started a grease fire at 3am
I bought a 60 pound pig from a farm outside Nashville and thought I had it all figured out after watching some competition videos. Got the fire dialed in around 10pm, wrapped the shoulders and hams, all seemed good. Woke up at 3am to the temperature spiking to 350 because a fat render turned into a grease fire in the drip pan. Lost about 15 degrees of bark on the shoulder side and had to pull the whole thing early at 195 internal. Learned that you need way more drip management for a whole hog than a brisket or butt, and those small water pans are not enough. Anyone else had a late night grease flare up on a long cook and how did you keep your temps stable?