Jorge Castillo: Now the "hard" part, sitting around drinking beer, telling jokes, enjoying the sunshine and oh yeah, watching the pig roast!
Glenn Lindgren: We don't need to watch the hog roast constantly, but someone needs to be available nearby to prevent any disasters. So we grab a beer or a Cuban soda, turn on some salsa music, open a bag of chicharrones and start the party early.
Raúl Musibay: About every 40 minutes, we add more charcoal through the front of the roaster.
Glenn Lindgren: Because the weight of the pig is carried by the bricks on the two longer sides, we can remove a block or two (carefully) in the front or back of the roaster as needed to add more charcoal.
However, WE HAVE NEVER NEEDED to measure this temperature. We just keep the coals going in the corners, approximately five pounds in each corner. The key principal we use is "low and slow!"
This account describes the methods we have used to cook hogs and pigs and the devices we have built solely for our own personal use. If you should decide to build your own pig roaster, understand that these are not complete instructions. The Three Guys From Miami cannot and do not guarantee or warranty anything that you may assemble yourself based wholly or in part on anything described in this account. Your skills and abilities may vary from ours, and there is no way that we can ensure that your "do-it-yourself" project will work as intended.
Thus, it is important that you note the following legal disclaimers:
This is only an account of our own experience with roasting pigs and it is NOT intended as a complete guideline or instruction manual.
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