The Pig Roast
A 32 lb pig on an outdoor spit over an open fire. On at 1:00 PM at 25 °C internal. Target 75 °C. Readings, projection, and the live photo gallery below.
Projected Cook Curve
From 25 °C at 1 PM to a 65 °C target. At 59 °C at 4 PM with a rate of ~15 °C/hr, we hit target around 4:30 PM. Note: 65 °C is just above the USDA 63 °C minimum, but below the Canadian 71 °C minimum (shaded band). Probe multiple spots in shoulder and ham to confirm the coldest part has reached target.
Hourly Readings
Send the next reading and we'll drop it in.
| Time | Projected | Actual | Status | Note |
|---|---|---|---|---|
| 1:00 PM | 25 °C | 25 °C | Logged | Pig on the spit. Fire roaring. |
| 2:03 PM | 25 °C | 25 °C | Logged | Flat at 25 C - normal warm-up phase. |
| 2:50 PM | 38 °C | 69 °C | Logged | Probe likely on surface or near bone - not a deep-meat reading. |
| 3:00 PM | 46 °C | 46 °C | Logged | Reseat in deep shoulder. 46 C is the real internal. |
| 3:15 PM | 50 °C | 48 °C | Logged | Only +2 C in 15 min - rate dropped to ~8 C/hr. |
| 4:00 PM | 56 °C | 59 °C | Logged | +11 C in 45 min = ~15 C/hr. Rate recovered, ahead of projection. |
| 4:30 PM | 65 °C | — | Target | Target reached. Probe shoulder + ham in multiple spots before pulling. |
Pig Roast Gallery
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Target set to 65 °C - the USDA minimum (63 °C / 145 °F) plus a small margin. This is below the Canadian 71 °C minimum and well below the typical spit-roast 77-82 °C sliceable target. Probe the deepest part of the shoulder and ham in 2-3 spots before pulling - the coldest reading is what counts.