Has anyone ever smoked a 20-25 pound suckling pig? I plan to smoke one on my Lang 48" Patio and have never done it before. Any advice would be appreciated.
Can’t say for sure but I imagine the same as any pig, it’s just going to be more tender, every time I’ve done pigs they were split, mopped them pretty constantly, I’d just watch your temp, but I imagine it will be pretty forgiving meat
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