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).
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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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