Suckling Pigs in a CS 160??

I think the Beagle is too lean to benefit from slow cooking.

From what I've seen, most whole hogs are smoked in a butterflied manner...presumably to allow smoke and heat to permeate evenly. Just thinking out loud but maybe you could use chicken or rabbit cage wire to hold the butterflied suckling open and go from there, hanging it upright.

::shrugs::

I don't why see why you couldn't.

Heck, I remember Candy Sue smoking one in her FEC 100 at some point in the past. If I remember correctly, it was about a 40 to 50 lber.

Never tried one in my 160,but should be no problem.
CandySue built a ramp that fit diagonally in the FEC.It might still in in the FIND at page top.

Here is one from the smokering that might give you an idea.scroll down about a half dozen posts and see the pix and comments.

Small pig

Well, Tom, instead of sending them to other site here's the thread Candy had on her pig.

Not all of the pictures are there, used to be on her website, but maybe an email to her.

Pig in an FEC100

I've heard of thread jacking, but this would be site jacking.

No matter Smokin. We know they're out there.

Yeah, it's a fine line, we all know where the other forums are, CS just doesn't want you going there...

Thanks,I thought the last couple of times folks went to her post it had broken links,etc.

Like Smokin' says,PM her -or give her a call.

She is happy to talk about all her "inventions"

She may be at the Lakeland,FL comp right now,but she'll get back to you.

I hang small hogs in my 260 with good results. I simply spread the wires in the rack apart and push a hind foot through far enough to shove a jerky rod through the tendon then I repeat with the other hind foot in between two other wires on the other side of the rack. As long as they are split from stem to stern I get a good smoke throughout.
If you are not picky about the whole hog appearance you can also simply quarter them and lay a whole quarter on each rack. I have done this on many wild hogs and seldom have leftovers.