Suckling Pig on XL BGE Help??
Well, this is quite a way to make my first post here---needing advice.
I have an XL BGE that I obtained about 3 months ago. It has been great fun and I've learned quite a bit using it. I read somewhere that the XL is perfect for a 35-40# suckling pig. Since I'm a pig virgin, a Cajun buddy of mine is going to help me with the roast. HOWEVER, he has no experience with a BGE.
I read 2 separate recipes, one stating 8 hours, the other 18 hours. I severely need guidance so I don't loose my reputation for being a fairly good cook. I am even unsure of the cooking temperature.
Are there any of you much more experienced brothers and sisters that could shed some light on this conundrum for me? Your input would be greatly appreciated, and I'll even send you an invitation!
Thanks in advance for your help!