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9/22/2017 12:11:25 AM
Posted: 12/30/2005 4:12:25 PM EDT
My in-laws just came by and dropped off a whole suckling pig for tomorrow
Its about 30 pounds and was cute as hell and it looks very tasty
They want it smoked for tomorrow night's dinner but I've never cooked anything so big before.
Anybody know what temp in need to smoke it and for how long?

Link Posted: 12/30/2005 4:17:01 PM EDT
300 degrees, 30 minutes per pound to cook it. Real meat smoking is done at very low temperatures.
Link Posted: 12/30/2005 4:17:06 PM EDT
Calling food cute is just odd.
Link Posted: 12/30/2005 4:20:20 PM EDT
if you're going to smoke it, you'd better start now
Link Posted: 12/30/2005 4:21:13 PM EDT

Originally Posted By olyarms:
Calling food cute is just odd.



I don't know, all the deer I have sent to their maker were cute. I have shot a lot of cute squirrels too.

Bob
Link Posted: 12/30/2005 4:22:58 PM EDT

Originally Posted By Ky_Bob:

Originally Posted By olyarms:
Calling food cute is just odd.



I don't know, all the deer I have sent to their maker were cute. I have shot a lot of cute squirrels too.

Bob



Hey, I've got this "cute" mother in law.......................... aw, never mind.
Link Posted: 12/30/2005 4:24:47 PM EDT

Originally Posted By NoVaGator:
if you're going to smoke it, you'd better start now


+1

What time is dinner?
Link Posted: 12/30/2005 4:26:12 PM EDT

Originally Posted By yobo:
My in-laws just came by and dropped off a whole suckling pig for tomorrow
Its about 30 pounds and was cute as hell and it looks very tasty
They want it smoked for tomorrow night's dinner but I've never cooked anything so big before.
Anybody know what temp in need to smoke it and for how long?



Darn,I was hoping you had gotten an M-60. Thats still pretty cool though.
Link Posted: 12/30/2005 4:26:57 PM EDT

Originally Posted By Ky_Bob:

Originally Posted By olyarms:
Calling food cute is just odd.



I don't know, all the deer I have sent to their maker were cute. I have shot a lot of cute squirrels too.

Bob


I've run over a lot of dead animals,they were cute,sort of.
Link Posted: 12/30/2005 4:42:25 PM EDT
My son-inlaw and I got an "ugly" pig a couple of weeks ago...

It's in the freezer right now getting a suprise make-over.

GM
Link Posted: 12/30/2005 4:46:17 PM EDT
My friends and I will throw a whole bunch of food (a few chickens, a turkey or two, a big bunch of pork) in the smoker around 10am, crack a whole bunch of brews and spend the whole day doing drunken antics. When we get really, really hungry around 7-8pm, we grab the food out of the smoker, check for done-ness and throw anything not done in the oven until its ready. Then we eat until we're stuffed, package up the remainder, throw it in the fridge and pass out.

We only do it about twice a year.

Kharn
Link Posted: 12/30/2005 6:35:59 PM EDT
220-240 or so, max.
Link Posted: 12/30/2005 6:41:48 PM EDT
Quit postin' and start drinkin'/smokin', last time I smoked one it was about 12-14 hours @225-230! But it sure did come out nice. That was with a wood smoker, I hear [cough]gas[cough] is quicker and easier.
Link Posted: 12/30/2005 6:54:01 PM EDT
Low & slow. To remove any doubt. Stick a meat thermometer in the thickest part and when it hits the pork mark, its done, around 160 deg internal temp.
Link Posted: 12/30/2005 7:07:04 PM EDT

Originally Posted By coondog:

Originally Posted By yobo:
My in-laws just came by and dropped off a whole suckling pig for tomorrow
Its about 30 pounds and was cute as hell and it looks very tasty
They want it smoked for tomorrow night's dinner but I've never cooked anything so big before.
Anybody know what temp in need to smoke it and for how long?



Darn,I was hoping you had gotten an M-60. Thats still pretty cool though.



+1
Link Posted: 12/30/2005 7:12:02 PM EDT
Okay, I got on the scale with the pig and it came out to 34 pounds
I got the smoker going already to heat it up and I'll put it in in about and hour (midnight).
I thinking 225 degrees at 30 minutes per pound should do it... about 5:00 PM tomorrow or when the center of the rear shank hits just above 160 degrees.
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