Hi. I have an original (non-digital) Bradley smoker. I am wondering how best to hot-smoke a 3.5-5 kg (7.75 to 11 lb) sucking pig. Some advice as to temperature, length of smoking and cooking, a good wood for smoking, and how to ensure a crisp skin at the end would be appreciated.
Many thanks!
I can only recall one person who did a whole suckling in the Bradley. If you do a search you should find it. I believed he documented the procedure he used very well.
Here's a link to several threads on here about smoking a suckling pig: Suckling Pig (https://www.google.com/search?q=site%3Ahttp%3A%2F%2Fforum.bradleysmoker.com+suckling+pig)
Many thanks, both!
Quote from: TedEbear on December 05, 2013, 08:39:42 PM
Here's a link to several threads on here about smoking a suckling pig: Suckling Pig (https://www.google.com/search?q=site%3Ahttp%3A%2F%2Fforum.bradleysmoker.com+suckling+pig)
Wow! I couldn't recall that many. It's got to be that age thing. :)