SnS has given me new confidence on 22'' Webber. I want to step out and do a suckling pig split in 1/2 lengthwise minus head so it can fit. Not sure how to go about the cooking process. Do I cook indirect with coals on each side using coal grates and adding chunks for smoke.....or can I do a SnS?.....at what temp for the kettle and what internal temp for meat. Is this even doable? I will use website for rubs etc. but all advice is appreciated. I used to have an offset but never could really get good results...I am more than fine with my kettle, just wondering if I am biting off too much here.
Thanks
Dennis
ps videos are SUPER!!
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
I have not done a suckling pig but here's an article by Meathead, in case you've not seen it. It has a section on suckling pigs. Here's a small excerpt:
You must cook with indirect heat or you will burn the skin and get to meet the fire department. Cook at 225°F until the temp in the deep center of the hams is only 145°F. You don't need to cook it hotter because the muscles and sinew haven't gotten tough. Depending on the thickness, it could be done in four hours or less.
Report back and let us know how it goes, with pictures.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
John "JR"
Minnesota/ United States of America
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Suckling Pig is one of my goals for 2017. fuzzydaddy , thanks for the linked article. Denniscdt, did you make it yet? Let's see some pics of the process and a write up! I'm probably not going to get to this until Feb/March, but I want to try to get as many folks to chime in w their experiences as possible.
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