Hog Roast – Compared to the Charbecue
Firstly, with a Charbecue you can barbecue and hog roast at the same time.
Set out below are the other main advantages of using a Charbecue as opposed to either a Hog Roast or Spit Roast:
Design
The design of a hog roast means that the meat is rotated above flames during the cooking process, without the food constantly turning it will overcook in one area.
Rotisserie
The constant turning however, has a knock-on effect that the meat juices drip from the carcass gradually drying the meat. In an effort to counteract this, frequent basting is required, particularly towards the end of the cooking process.
This in turn means that the food requires constant supervision and becomes high maintenance. Particularly as the hog roast is likely to take between five and six hours to cook. This can also be evidenced by the amount of fat or lack of it between the meat and skin or crackling.
Low Maintenance
With the Charbecue, once you have started cooking the Hog there is nothing to do until half an hour before serving, apart form making sure the fuel hasn’t run out, which will take at least a couple of minutes every hour. In other words very low maintenance and as the meats natural juices don’t drip away and there is no need for constant rotation of the meat and it will always remain moist and succulent.
Variety
With a hog roast machine once you’ve started to cook the pig that’s all you can do, whereas with a Charbecue, while the hog is in the oven you can be cooking something else on top, to satisfy customers, should you so desire.
Renewable Energy
All the Hog roast machines we have identified are fuelled using LPG, a non-renewable fuel. The Charbecue uses solid fuel such as Charcoal, which can be acquired from renewable FSC sources.
Cooking Times
Some Hog roasts can be either partially or fully exposed to the elements as a consequence, this can affect the cooking temperature and therefore the cooking time.
Types of Cooking
With a Hog Roasting machine, provided you have the correct accessories, you will only be able to cook foods using radiated heat, whereas with a Charbecue all known traditional methods of cooking are available from either radiated, convected and conducted heat. With no dedicated accessories being required.
Other Restrictions
If you decided to cook a variety of roasted meats together instead of the Hog, this would be very difficult to achieve with the hog roasting machine. Again, primarily due to use direct heat and rotisserie, resulting in mixed meat juices that may not be usable for basting. With the Charbecue none of these potential problems exist giving you the variety you require.
Staggered Cooking
Another advantage of the Charbecue is the ability to stagger cooking over longer periods of time, providing a constant fresh supply of food as opposed to it all being ready at one time
