I apologize. I was being a little goofy when I mentioned the whole hog. <img src="/images/graemlins/blush.gif" alt="" />

I guess what I was trying to get some information on was how long the thermal mass of dirt alone would hold the heat, and what the maximum size of any game caught could be cooked in this manner.

I've pit cooked with heated rocks, embers/coals and a mixture of the two, but never left only the dirt and the heat it absorbed to do the work.

My bad.

Anyway, I got an idea from your last post what size range the food could be to utilize this method. Thanks.