1. Base unit for Hog Roast & BBQ

The base has 4 off independently controlled Burners


2.  Frame added to base unit

 3. Stainless Steel Tray sits
     central on frame

 4. Square Section Spacers
     placed equal distance apart
     on tray
 

5. Stainless Steel Insert
 rest on spacers in tray

6. Tray ready for pig.
Score skin

7.  Pour Cider over pig -
approx 2 pints
      Rub salt into score marks
      Cover pig with foil

This 150 lb pig will take approx
7 hours cooking slowly.  Can be
cooked quicker but slow cooking
recommended for tender meat.

If possible, leave carving for
half an hour to relax meat.

8. Add water to tray - approx 50 mm
9. Insulated Hood sits on frame

9. Slide ends into position

10. Light Burners - burners have
 Full Flame Failure Control

         Barbecue Assembly

Complete BBQ

1. Base showing drip tray

2. Add Side Shelves & Windbreak

3. Grid over burners

4.  Hot Holding BBQ Grill x 2 sit in Base