Oh if only I had a big enough smoker

[negolien]

I wish lol

Suckling Pig

Our Suckling Pig is a restaurant-grade specialty product imported from the heart of Spain. They're fed exclusively with maternal milk - and consequently it's a great source of collagen. Butterfly the Suckling Pig and pierce the skin with a knife. Make brine solution of Salt, Water and Garlic...

wildforkfoods.com

 

[kilo charlie]

I don't know what size of smoker you have but a suckling pig isn't all that big.

 

[kuroki]

I'm planning on doing one this summer. I have a friend who raises pigs, already have a piglet lined up

 

[negolien]

I'm planning on doing one this summer. I have a friend who raises pigs, already have a piglet lined up

Nice bet he's gonna be tasty..

 

[SmokinAl]

That little piggy would fit on a 3 burner gas grill.
Al

 

[kuroki]

Hoping so.... Still working on my recipe for that.
I'm planning on getting about 40 pound live weight. You loose quite a bit between gutting it, and all the bones and such.

 

[Gonna Smoke]

This is something I've been wanting to do for quite awhile...

 

[indaswamp]

Use to do a bunch of those in my Uncles Cajun Microwave....

 

[tx smoker]

I wish lol

Pack up and take a little road trip. We can build you whatever size smoker you want. Getting it home however is entirely up to you

Robert

 

[Nefarious]

Pack up and take a little road trip. We can build you whatever size smoker you want. Getting it home however is entirely up to you

Robert

Not to steal this thread, I'm looking for a new thing to learn to make things and the idea of welding to make smokers has come up several times. It really sounds interesting, except for the moving of the finished product.

Getting it home is the problem!

I do look at the smokers you make with builder envy. Thanks for the inspiration.

 

[kuroki]

Use to do a bunch of those in my Uncles Cajun Microwave....

This Canadian is usually pretty good with Southern slang, but I may need a translation this time

 

[TNJAKE]

This Canadian is usually pretty good with Southern slang, but I may need a translation this time

 

[kuroki]

Well that is super cool.
I've got reading to do, and probably another project it looks like

 

[TNJAKE]

Well that is super cool.
I've got reading to do, and probably another project it looks like

Easy to build. Similar to open fire Dutch oven cooking where you put the charcoal on the lid

 

[kuroki]

I'm thinking I'll start looking for a surplus stainless steel tank, and base something off that

 

[tx smoker]

Easy to build. Similar to open fire Dutch oven cooking where you put the charcoal on the lid

Oh crap Jake, why did you have to go and do that? I love ya like a brother but honestly don't need another project....but it looks like I may have one now. This is just too cool!!

Robert

 

[indaswamp]

My bad for assuming everyone here knew what a Cajun Microwave was. It's like cooking in the ground, but in a box above ground. Juiciest pork you will ever eat!

 

[indaswamp]

They have models where you turn a crank and the grate the pig is on can be lowered or raised without taking the lid off. Makes it easy to get crispy skin when the INT of the pig is about done....

 

[indaswamp]

There are also models with a griddle on top of the coals that can be raised/lowered...for cooking tortillas...cooking a pot of beans...keeping things warm....etc.....
Really popular for parties and such....

Those models usually have a double side door that you can open to check on/remove the pig from Microwave underneath the coals.

 

[kuroki]

I definitely want to build one of these....

Until then I wonder how it'd work to smoke the pig to the desired IT on a big wood burning reverse flow, and then crisp the skin either over a fire or with a tiger torch....