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Thanks R.H., I will have to give this way a try.
We are getting ready to cook one in the ground this weekend. We bury it on Friday night and let it cook underground all night. We have cooked them on the ground and in our big offset cooker, but no body wanted to tend the fire this time! :haha:
 

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Hi Bigshrimp,
We dig a pit long and deep enough to hold the hog and a 6 to 8 inch bed of hot coals.
On Friday night we burn enough hard wood in the hole to get a good bed of hot coals going, place a sheet of tin over the hot coals, place the wrapped and seasoned hog on the tin, cover the whole thing with another sheet of tin and then bury it with dirt.
Making sure you seal the edges of the tin so the heat won't escape. Let it cook all night and have a party the next day..WooHoo!
You can either wrap the hog in wet burlap OR plain old foil. Also wrap the wrapped hog in chicken wire to make it easy to lift out of the hole when it's done.
This method works good for most meats, turkeys briskets etc..
We like to cook whole hogs this way, it's easy, BUT cooking the hog over an open flame makes the skin so good and crispy!

Tango and Snuffy, you're making my mouth water! :haha:
 

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Bigshrimp, there's no air vent, just enough of a hot coal bed to cook the whole hog overnight.

R.H., I'm not sure what kind of insulation is in a freezer, also the liner might have to be removed if it is plactic. Other than that, I bet it would work, I know you can make a smoker out of a fridge.
Good luck and let us know what you come up with!
 
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