i read the thread about smoking the 70 lbs hog
this ones much smaller
i have an offset smoker
is it best to spread this little piggy out , or leave it more in its natural shape?
any good pointers?
type of wood?
time it should take ( roughly)?
should i foil certain parts , as i read in the other thread , so they don`t over-cook them ?
put a water pan in there ?right away or later on?
i`ve cooked a few pigs in those cuban ( chino) boxes. i usually soaked the whole thing in mojo all night long.
my son says thats over kill for this little one( he is a chef , but this is new to him too)
also thats a total different thing
i want this to come out good
my son bought it for me for chirtsmas just so i can smoke it on my birthday
it`s my birthday on new years eve ,