HAS ANYONE DONE A SMALL PIG?
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Smoking a whole pig
There is a post over in the "open forum" about this question you might not have seen. Found it using a search for "pig".
But the gang here will jump in shortly with more info!
Go to:
Smoking a whole pig
Geof -
I guess the 1st question to ask is what model CS do you have?
And as Smokinokie said, "Welcome to the forum."
I guess the 1st question to ask is what model CS do you have?
And as Smokinokie said, "Welcome to the forum."
I have done several whole pigs in a Cookshack smoker. In a 200 series you can hang up to a 40 pounder, however you have to be careful or they will fall.
In have done up to an 80 pounder in a 300 series.
I tie the legs up and season them with Cookshack Spicy Chicken Rub and then smoke at 225 degrees for 12 hours. They turn out beautiful.
Stuart
In have done up to an 80 pounder in a 300 series.
I tie the legs up and season them with Cookshack Spicy Chicken Rub and then smoke at 225 degrees for 12 hours. They turn out beautiful.
Stuart
I`ve been told that it takes 4 to 5 pounds of butchered pig (after smoking)to yeild one good serving!!! Say it aint so.I called to check the price of a 60-70 lb butchered pig,and it was $2.04 per lb.It was $3.75 per lb for small pigs up to 29 lbs.I may have to stick with pork butts.
ANY COMMENTS?Can this be true?
ANY COMMENTS?Can this be true?
Suckling pigs are pricy and no, they don't yield a lot of meat. The high price is due to the short life span of the animal. The livestock producer needs to recoup a return on investment.
Once you get up towards a full dressed hog, it's another matter. Fully smoked, head-on, 125 - 140 of meat will feed 75 people...6 - 8 oz. meat @ person.
Unless you're feeding a small army, or require the "showmanship" of a whole/half hog, you're better off with butts. IMHO
Once you get up towards a full dressed hog, it's another matter. Fully smoked, head-on, 125 - 140 of meat will feed 75 people...6 - 8 oz. meat @ person.
Unless you're feeding a small army, or require the "showmanship" of a whole/half hog, you're better off with butts. IMHO
quote:HAS ANYONE DONE A SMALL PIG?
No, but I ate one once in Madrid. They serve dindin at 2330 hours. Whole suckling pig. More of a roasting than a smoking. But, quite a tradition, and good eating. Maybe you could look in that direction.
quote:Originally posted by acarriii:
[qb]
No, but I ate one once in Madrid.
Washed down to forty seven litres of Sangria no doubt
Madrid...what a great town!quote:forty seven litres of Sangria no doubt Madrid
Topchef, you got it. I remembered that part on the way home tonight. Sangria flowing...
What a night of pig meat, sangria, castanets and debauchery
And then meetings at regular business hours the next day. Whoa.......
ACarriii
