Let's Talk BBQ

Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Welcome to Outdoor Cooking! => Topic started by: Durham Smoker on June 04, 2016, 05:17:03 PM

Title: suckling pig on weber kettle rotisserie
Post by: Durham Smoker on June 04, 2016, 05:17:03 PM

any advice?  I'm thinking 1/2 chimney of lit coals over pile of unlit banked to one side only.  The pig will be 15-20 lbs.

Probably rubbed with olive oil, kosher salt, black pepper and maybe some garlic.

Title: Re: suckling pig on weber kettle rotisserie
Post by: Keymaster on June 04, 2016, 05:24:56 PM

Have no experience there but cant wait to see the responses and results.

Title: Re: suckling pig on weber kettle rotisserie
Post by: NickyDeuce on July 26, 2016, 08:32:21 AM

  While I have never done one myself, I believe 12 lbs is pretty standard and will feed 8-10 people well.  I'm afraid 20 lbs wont fit in the kettle, but I really have no idea.

Title: Re: suckling pig on weber kettle rotisserie
Post by: Old Dave on July 26, 2016, 09:35:49 AM

Not sure about the rotisserie but a smaller suckling pig can be done on either the 22-1/2" Weber kettle or the 22-1/2" WSM. It is a very tight fit but can be done.

A fellow would need to use some twine to try the front legs to the rear legs and then maybe do something with the nose to get it into a ball that wouldn't measure no more than 20 inches in diameter to be able to fit it on the rotisserie. With the length down to about 20 inches, the width would be about the same and I am not sure you could get it to balance out right for the rotisserie. Not really sure if you would have enough height in the rotisserie setup either.

Be sure to post some pictures of this cook as it sure does interest me.

Dave

Title: Re: suckling pig on weber kettle rotisserie
Post by: TentHunteR on July 26, 2016, 11:08:42 AM

I have seen this done before on a Weber Kettle Rotisserie, and it's definitely doable with a suckling piglet.  The advantages with the rotisserie is that you can utilize the full diameter of the grill, and the rotisserie attachment gets the piggy down low enough that you don't have to worry about the lid.

The vast majority of cooks on our Weber Kettle have been indirect.  I like to bank coals just on one side (like you plan to do) with a foil pan under the food.  Make sure you place the vent on the side opposite the hot coals so heat is drawn across the grill.  Using this method it's amazing how even the heat is.

Dave's mention of trussing and balancing the piggy is important!  Here's a video that shows how to truss & balance it for a Kettle Rotisserie: https://www.youtube.com/watch?v=ExaGkYnxP78