what to buy

[roadrunner]

Morning/Afternoon All,

Fairly new to the whole slow cooking/smoking methods of cooking, but looking to get myself started with a smoker,so after some advise on how to move forward with purchasing a smoker, have taken a look at the amigo smoker and binkerman as a starting option, but wonder how easy they are to use, and if i would grow out of them to quickly, also the plan is to smoke a whole suckling pig for boxing day dinner, would either of these cope with that, pointers on the best options would be appreciated.

Cheers

[keith157]

I don't know what size the Brinkman is, but I couldn't fit a 12 Kg suckling pig on my Excel which is decidedly bigger than the Amigo! Also I'm at a loss as to why you would want to smoke suckling pig, the flavour of the piggie is so subtle that even a fractionally heavy smoke would overpower it.
Do you have a bbq at all? If not I'd suggest getting a good quality 57Cm or so kettle bbq, you can happily hog tie the piggies and it will happily fit in a 57Cm kettle, in fact I fitted a 14Kg with room to spare, just>

[roadrunner]

I have a gas bbq with a spit roaster on it which was one option i was thinking of however i came across a recipe in the Pitt Que book the other day, which was for a stuffed smoked suckling pig, i could of miss read it but am sure it was put over a smoker, maybe i should just spit roast it at a low heat.

[Mj2k]

I don't know what size the Brinkman is, but I couldn't fit a 12 Kg suckling pig on my Excel which is decidedly bigger than the Amigo! Also I'm at a loss as to why you would want to smoke suckling pig, the flavour of the piggie is so subtle that even a fractionally heavy smoke would overpower it.
Do you have a bbq at all? If not I'd suggest getting a good quality 57Cm or so kettle bbq, you can happily hog tie the piggies and it will happily fit in a 57Cm kettle, in fact I fitted a 14Kg with room to spare, just>

TTIUWOP

Seriously, love to hear your set up for this.


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[keith157]

I'd love to know what TTIUWOP means so we both need answers , I'll go first
viewtopic.php?f=63&t=3533&p=30266&hilit=suckling+pig#p30266

viewtopic.php?f=63&t=3559&p=30436&hilit=14kg#p30436

The two posts on the piggies I've done. Whilst there was an element of amoke on the first one it was just a handful of chips so I wouldn't count it as smoked, and in fact the second was nicer. Now I don't know if that's because it was a rare breed or not,
Roadrunner, most places that will sell you a suckling pig will also sell "Porchetta" which is the boned and rolled pig and would probably be happy not to stuff and roll it and let you do it. Bear in mind when you decide to cook one, there is not a lot of fat to render out so I wouldn't go too low and slow.
I will be doing this again next year and will probably become a regular event. I'll, hopefully, be getting a chunk of Porchetta for oven cooking over the Christmas period.
Of the two pigs, the first was the easiest to store, as it arrived frozen and was allowed to thaw out gently ready for cooking, but could be held frozen with ice or in a large freezer. The cold pig, being 4Kg bigger than expected was a minor challenge but well worth it.

[Mj2k]

Wow, that looks great & solves the TTIUWOP

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I have now added something I want to try at my next gathering, but need to do some measuring as only have a roti for my spirits 310 not the kettle.

Cheers for sharing, Keith!

Matt


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[keith157]

If you care, you share (unless it's my last Rolo and that's taken )

[roadrunner]

Thanks for the response Keith, your links have been most helpful, well having got the tape measure out it is clear that i am never going to get a whole suckling pig on my bbq spit, so i have had a word with a mate who is a steel work fabricator, and i think between us we will be able to construct a spit etc that we can then could the pig over charcoal, once i get it all set up and done i will post some pics

[keith157]

Well mine is the Weber and fits the 22.5"/57Cm kettle but it just fitted the 12 Kg piggie. But good luck, it must be nice to have friends that talented who are local,