Schedule your Pig Roaster Rental Today!

Renting a pig roaster is a great option for picnics, outdoor parties, graduation parties, barbeques, and so many other great events.

Our pig roasters are towable, so as long as you have a ball on your vehicle you will be able to get it to your event!

Your next step and most likely the biggest question is- how do I roast a pig??

Position your PRG Series Roaster on flat, level ground. Using the jack, level the unit from left to right. Insuring that the burner shut off valve and gas safety valve are in the off position, open the tank valve fully.

Remove the grate and drip pan from roaster. Turn the gas safety valve to the pilot position. Hold the flame from a long stem lighter to pilot at the valve end of the burner inside the roaster. Depress the gas safety valve for approximately 10 seconds, until gas reaches the pilot and pilot lights. Continue to depress the safety valve for an additional 30 seconds, plus or minus, until the pilot will stay lit with safety valve released.

Replace the drip pan and grate. Position the pig, belly down, on the grate for roasting. Close roaster lid. Open all vents, top and bottom: 3 on each end and 3 on each side. These vents remain open during cooking except to prevent the pilot from being extinguished by a high wind. Then only close the bottom vents on the side exposed to 9the wind. PRG Series Roasters must have air movement to operate properly.

Open the burner valve fully. Notice that the burner lights with a whooshing sound, and that the flame can be seen through the bottom vents.

Using thermometer, allow the internal temperature of roaster to reach 300°. Reduce gas input to burner by gradually closing the burner shut off. Stabilize the temperature at 300° and cook pig fully using the table below for approximated times.

Using the table below, calculate length of time for cooking. These times are approximate and good judgment should be used in determining if the pig is ready. Using a meat thermometer is the most accurate method to determine if the pig is done. The Joy of Cooking suggests that pork parasites are killed when they are 137°. The Joy of Cooking also says that a shoulder is done at 185°. Our meat thermometer says pork should be 170°.

When it is determined that the pig is ready, remove from the grill, with help, to a table for carving. Remove the skin and slice the meat from the carcass.