The Yankee is in town

[theyankeesmoker]

Hi Folks, James here from CT. Been using this site for advice on smoking and decided to join in and share my experiences with you all. I'm an accountant by day, crunching numbers and filing people's taxes. But I enjoy nothing more than smoking some meat on the smoker on the weekend and watching my friends and familys eyes bask in delight.

I started smoking about a year ago. Since it was new territory I got a cheap smoke (rivergrille cattlemen 29in with offshoot smoker). Certainly no professional smoker but does the job. I've smoked butt, brisket, salmon, trout, mackerel, jalapeno, and ribs on it and it does the job.

Starting a small suckling pig this weekend. Got it yesterday, and confirmed the length can fit my grill with some adjustments. Will be keeping you all updated soon.

Thanks and drop a line if you have any questions!

 

[noboundaries]

James, welcome to SMF!  Thanks for joining the family and bringing your experience with you.  Personally, I can't wait to see how the suckling pig turns out.  Please post pics!

Have fun!

Ray

 

[submariner]

Welcome and I agree on pics of the suckling pig.  Never done a whole hog so I am anxious to see/learn!!!

 

[SmokinAl]

Welcome to the group!

Your doing something I have always wanted to try.

Looking forward to seeing how yours turns out!

Al

 

[theyankeesmoker]

20170528_151813.jpg

• theyankeesmoker
• May 28, 2017

Alright alright alright. Hope none of you were waiting in anxiety.

After relentless searching for cooking times and seasoning of the suckling pig, I took to my own senses. I started at 7am o heard various accounts of 3 hours to 10 hours. I played it safe.

I Did rub it with a mojo marinade. However the marinade did not get through to the meat. Neither did the smoke.

But it was still a success. While smoking the pig I did some smoked stuffed poblano peppers with a chicken/apple stuffing.

I smoked the pig in my rivergrill 29in smoker. I put some charcoal where the head was, and put the butt by the smoker box where the rest of the charcoal was. It got a little crazy in there and the skin burned in the end on the butt. Not a big deal. In fact, that's where we got a small hint or smoke flavor (I used hickory logs with apple chunks).

In all honesty, it's great for presentation, but if I want to show off a new rub, I'll be doing the parts of a pig and not the whole pig. I'll also try doing it lechon style.

Here are some pics

20170527_175630.jpg

• theyankeesmoker
• May 28, 2017

IMG]

 

[noboundaries]

One of these days, when I'm going to cook for a large group, I want to build a cinder block pit and smoke a suckling pig. I don't even know if I can get one out here, but it's on my smoking bucket list.

Congrats on the smoke! POINTS!

 

[theyankeesmoker]

noboundaries it's harder than it seems, but worth it for entertaining. I had 10 guests who loved looking at it. I had a 27.9lb, and i started smoking at 7am and didn't finish until 4pm. Given my smoker isn't the best (not 100% sealed), it may take quicker, but plan accordingly and watch the pig. The droppings really flare up.

 

[theyankeesmoker]

Some more pics.

20170527_174158.jpg

• theyankeesmoker
• Jun 7, 2017

20170528_100902.jpg

• theyankeesmoker
• Jun 7, 2017

 

[cstoddard]

Congrats on the pig James!!  Looks awesome!! Thanks for sharing with us!   I have a question - was the meat any different than normal?  Tenderness - texture??

Keep Smokin!!!

Thanks!

 

[theyankeesmoker]

Congrats on the pig James!!  Looks awesome!! Thanks for sharing with us!   I have a question - was the meat any different than normal?  Tenderness - texture??

Keep Smokin!!!

Thanks!

The pig was definitely more tender. Not as much fat, and the skin was edible even without being crispy. A week after cooking and the pig still tender with reheating.

 

[cstoddard]

Thank you James!