Expert: John Langenfelder - 7/5/2009

Question
My fiance and I are trying to figure out how to smoke a whole suckling pig. This is the kind of grill we have with an off set smoke box.http://www.homedepot.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=10051&langId=-1&catalogId=10053&productId=100661412&categoryID=502391  We are trying to figure out  what kind of wood to use(ie. charcoal and wood or just wood) and how long to smoke it. Also would it be better to smoke or just to grill on direct grill? all your help will be greatly appreciated. Thank You

Answer
Jessica,

Generally it takes about an hour for every 10 pounds + 1 hour so if the suckling pig is 20 lbs, figure 3 hours.  This is at 250 degrees.  For the fire box, charcoal with wood chunks (cherry, apple, hickory) is fine.  Cherry tends to give off a redder tint to the skin. Grilling is fine but you will need to turn more often if under direct heat.  In the smoker that you have you should not need to turn at all, but cook it with the hindquarter at the firebox.