- May 15, 2013
- 7
- 12
I picked up a 25lb suckling pig today and I am going to be cooking it in a Charlbroil 1280 offset smoker/grill. I have a few questions if anyone has the experience and time to want to answer them.
http://www.charbroil.com/smokers-fryers/char-broil-offset-smoker-1280.html
Should I be putting the charcoal in the offset portion to build up the heat?
Should I wrap the pig in tinfoil? Perhaps removing it at the end and turning up the end to crisp up the skin?
If I tinfoil it, how should I turn it and how often? Perhaps some silicon/kevlar gloves and just turning it by hand?
I'm thinking I'm going to go with a Cuban style mojo marinade. With Platanos Fritos, black beans and rice. To keep the Cuban theme going :)
This is my first time doing anything like this and even grilling, so any opinions are welcome. Thanks in advance!
Chris
http://www.charbroil.com/smokers-fryers/char-broil-offset-smoker-1280.html
Should I be putting the charcoal in the offset portion to build up the heat?
Should I wrap the pig in tinfoil? Perhaps removing it at the end and turning up the end to crisp up the skin?
If I tinfoil it, how should I turn it and how often? Perhaps some silicon/kevlar gloves and just turning it by hand?
I'm thinking I'm going to go with a Cuban style mojo marinade. With Platanos Fritos, black beans and rice. To keep the Cuban theme going :)
This is my first time doing anything like this and even grilling, so any opinions are welcome. Thanks in advance!
Chris