Jill D (SmokeyJill)
New member
What do the WSM sages have to say about doing a small suckling pig in an 18.5? Trussing suggestions? I saw the one video from Ontario on the topic but would like more advice. Thanks from the Great Northwest.
Smoking a suckling pig
- Thread starter Jill D (SmokeyJill)
- Start date
Wolgast
TVWBB Olympian
Well i think the 18" is a bit small. But Here is some info:
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TravisH:
That 30lb piglet seems to be taking up about half of the circumference of the grate on the 22".
Knowing the length of a piglet will let us guestimate if it will fit either size WSM or Kettle.
Circumference = Pi * Diameter
C = 3.14 * 17 (allowing for lid clearance)
C = 53.4"
Half C = 26.7"
So if a piglet measures less than 27" nose-to-tail, it should fit on an 18".
_______________________________________________
Peter Sanderson:
25 pound Pig:
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Don Pflederer:
I have been reading this discussion board since I got my WSM two years ago. Normally any questions I have are already addressed or recipes I need are already available. But, I couldn't find a recipe for suckling pigs. So, after cooking two over the 4th of July weekend, I thought you folks might find my experience interesting.
I got two small pigs, 16 and 19 pounds respectively (dressed weight) from a farmer friend. We butchered them last winter and froze them. The pictures tell the story. I "roughly" followed the recipe found on http://www.chow.com/recipes/13693.
I didn't want to cook them low and slow, but I was amazed that after 3 hours at 275 they were done. The meat was very moist and tender with a consistency similar to chicken breat. I estimate that the two pigs would have fed aspprozimately 30 people.
If you have access to a suckling pig i recommend you give it a try. It would really make an impressive center piece for a fancy dinner party and it would likely draw rave reviews from your guests.
________________________________________________
Cred goes to: TravisH,Peter Sanderson & Don Pflederer.
______________________________________________
TravisH:
That 30lb piglet seems to be taking up about half of the circumference of the grate on the 22".
Knowing the length of a piglet will let us guestimate if it will fit either size WSM or Kettle.
Circumference = Pi * Diameter
C = 3.14 * 17 (allowing for lid clearance)
C = 53.4"
Half C = 26.7"
So if a piglet measures less than 27" nose-to-tail, it should fit on an 18".
_______________________________________________
Peter Sanderson:
25 pound Pig:
________________________________________________
Don Pflederer:
I have been reading this discussion board since I got my WSM two years ago. Normally any questions I have are already addressed or recipes I need are already available. But, I couldn't find a recipe for suckling pigs. So, after cooking two over the 4th of July weekend, I thought you folks might find my experience interesting.
I got two small pigs, 16 and 19 pounds respectively (dressed weight) from a farmer friend. We butchered them last winter and froze them. The pictures tell the story. I "roughly" followed the recipe found on http://www.chow.com/recipes/13693.
I didn't want to cook them low and slow, but I was amazed that after 3 hours at 275 they were done. The meat was very moist and tender with a consistency similar to chicken breat. I estimate that the two pigs would have fed aspprozimately 30 people.
If you have access to a suckling pig i recommend you give it a try. It would really make an impressive center piece for a fancy dinner party and it would likely draw rave reviews from your guests.
________________________________________________
Cred goes to: TravisH,Peter Sanderson & Don Pflederer.
