I am looking into tips on spit roasting a Suckling Pig on my Weber 22' kettle. What temp? Covered? Uncovered? combo of both? Length of cook? Time? Recommendations on simple seasoning? Type of wood, if any? maybe a link to a video using a webber kettle would be great (plenty with gas but no charcoal).
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
Lipavi L15 Rack
Accessories
SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
Grill Grates for Jumbo Joe and Blaze grill
Hovergrill
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Man that's going to be a challenge on a 22". Better measure your pig first, you realistically only have about maybe 18-19" to get the pig on the spit and have it fit. You may also run into problems with it bottoming out. It looked like in the video above they did it on a 26" which obviously worked fine. I'm a bit skeptical unless your piggie is really small.
Hi All: New to the forum. Doing a suckling pig on a huge open grill at stationary height. How hot should my fire be at 1- Pig Exterior or 2- Spit Rod. Low and slow ???? Normal 350 Degrees ??? Push coals to back of grill bottom??? Any tips are appreciated. Thanks
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