Advice, please: smoking a suckling pig

[rauchteufel]

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!

[Habanero Smoker]

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.

[TedEbear]

Here's a link to several threads on here about smoking a suckling pig:  Suckling Pig

[rauchteufel]

Many thanks, both!

[Habanero Smoker]

Here's a link to several threads on here about smoking a suckling pig:  Suckling Pig

Wow! I couldn't recall that many. It's got to be that age thing. :)