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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-30-2008, 11:35 AM   #1
Ian Mack
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Join Date: 12-11-07
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Default Sucklig pig cook

Prepped a 20lb suckling pig today, but will only do the cooking tomorrow, as I have run out of time...

Will she fit, and is the hanger bar in the lid strong enough???


Filled the cavity with apples, potatoes, onions, garlic and tossed in a herb bush or 2.



Now no mocking about my sewing ability and I will just add that I have never ever sewn any dresses or such!



Rubbed and about to go into the smoker, it will stay there tonight and we'll start cooking tomorrow. Any ideas on how long she'll take?


Really pleased that the piglet fits, but it was a close one.


See ya tomorrow for the cook!
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Old 01-30-2008, 11:55 AM   #2
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Looks good man! Good luck with that. Post pics. My only concern is the head being so close to the coals.

Cheers
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Old 01-30-2008, 12:03 PM   #3
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Are you going to flip the pig 1/2 way through or cook it head down the whole time?

How do you like the ProQ? I'm thinking about another smokeer for comps. Should I go with another WSM or the ProQ

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Old 01-30-2008, 12:04 PM   #4
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Cool.Never seen anyone try it like that before. Let us know how it goes, and if he sniffs out any truffles down there.
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Old 01-30-2008, 12:18 PM   #5
Ian Mack
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Quote:
Originally Posted by Phrasty View Post
Looks good man! Good luck with that. Post pics. My only concern is the head being so close to the coals.

Cheers
There's a water pan between the head and the coals, so it should be ok... I hope :)
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Old 01-30-2008, 12:26 PM   #6
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Is it cold enough to leave it in the smoker overnight and cook tomorrow? (I can't see pics from work.)
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Old 01-30-2008, 12:35 PM   #7
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Cool...make sure you keep us up on your progress. Not much spare room in there for sure.
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Old 01-30-2008, 12:37 PM   #8
Ian Mack
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Quote:
Originally Posted by thillin View Post
Is it cold enough to leave it in the smoker overnight and cook tomorrow? (I can't see pics from work.)
It's about 4 deg C at the moment and it should drop to 0 overnight, so it should be fine.

Pity about the pics
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Old 01-30-2008, 12:40 PM   #9
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Looks good so far. Can't wait until we see the finished pics.
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Old 01-30-2008, 01:31 PM   #10
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Quote:
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Looks good so far. Can't wait until we see the finished pics.
Ditto
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Old 01-30-2008, 02:47 PM   #11
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Quote:
Originally Posted by VA BBQ PIRATES View Post
How do you like the ProQ? I'm thinking about another smokeer for comps. Should I go with another WSM or the ProQ

Tom
That's not just your std ProQ Frontier he is using on this one, it is the bigger Excel.
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Old 01-30-2008, 06:12 PM   #12
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Looks great.
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Old 01-30-2008, 07:39 PM   #13
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wow cant wait to see the end result
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Old 01-30-2008, 08:27 PM   #14
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Looking forward to seeing the finished pics.
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Old 01-30-2008, 09:42 PM   #15
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Foil the head if its to close to the coals, keep em from burning. Im really wishing i could find one of those piglets here at home.. they look tasty and cool to show off.
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