Ackers Photography

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Ben and Sarah Ackers > The pig is in the smoker at 10:33pm

Ben and Sarah Ackers > There's a lot of standing around and waiting. Brad dutifully keeps the smoker temperature around 220° through the late hours of the night and early morning. At 5:30am, we raise the temperature to 300° to start rendering the fat.

Ben and Sarah Ackers > Morgan's tent, where he spent his three-hour sleeping shift

Ben and Sarah Ackers > At 10:30am, once the pig was up to 160°, we put out the fire and start letting it cool.

Ben and Sarah Ackers > The finished pig, cooling down

Ben and Sarah Ackers > OK, so, how are we going to get this thing outta here?

Ben and Sarah Ackers > A shovel maybe?

Ben and Sarah Ackers > Shovel's no good, think we're going to have to use our hands

Ben and Sarah Ackers > Laying out some foil before the lift

The pig is in the smoker at 10:33pm

> The pig is in the smoker at 10:33pm

The pig is in the smoker at 10:33pm

Camera: Canon (Canon Eos Digital Rebel Xt) |

More details: exif |

Original size: 3456px x 2304px |

Current: 400px x 267px |

Other sizes: Small • M • L • O • save photo |

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Keywords: pig roast glosten

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