Whole Hog Question

[Hub]

Anyone here ever cook a small whole hog or suckling pig?  My biggest pit lengthwise is a Traeger Texas and I've got a farmer friend who is starting a pig finishing business.  So, I'd like to get a small one from him and give it a try.  Thought I'd ask around and see if anyone had already made all the mistakes  and could get me off to a good start.

Hub

[hikerman]

Hub someone here posted a ways back a cook he did I believe on his pellet grill of a small whole hog for a graduation or reception. I just remember it taking up all available space!

[Hub]

Tried a search for "whole hog" and "suckling pig" -- no joy.  I kind of recall the one you mentioned but I think its been a long while back.  Something will turn up 

Hub

[hikerman]

Found it Hub!  Try, My first suckling pig on the RecTec.

[tlg4942]

i've done a couple on the La Caja that turned out pretty well.  And one on my tank smoker. It was good but I should have wrapped it. The smoke turned it black. (My first one)
 Keep it nice and cold until the last little while, pork spoils fast at least down here in this heat.
But on the other hand if you get it frozen be sure it is completely thawed out.  One Christmas I got one and couldn't get it to thaw do to the outside temp in the 30s. Took it a long time to get the inner back cooked right.
I would expect a small one would do very well on a Rec Tec.  They keep temps really well

[ACW3]

Hub,
Have you checked with Billy?  I thought he had done a hog or two since he lives in whole hog country over around Greenville. 

I helped cook one a few years back, but it was not on a pellet grill.  Gas-fired-trailered grill.  You need to be able to turn the hog over at some point.  We fixed up a chicken wire covering that covered both sides of the hog.  Made it easy to be able to turn the hog over.

Sounds quite adventuresome.  Let us know how it goes.

Art

[KyNola]

I have been part of the Judging team for the whole hog competition at BBQ on the River for several years and will again this weekend.  When I first started judging, everyone was cooking them cavity side down.  Now, nearly all of them cook them cavity side up, never turning them.  Some of the teams are coming up with ways to protect the loin from overcooking.  They are also doing some rib bone sawing on each side in order to "open up" that part of the hog.  Injection and Rub is the norm.  After a sufficient amount of smoke the hog is covered in foil and allowed to continue to cook.

I'll pay close attention to detail this weekend and see if I pick up anything noteworthy if you're interested.