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This one was nearly 2 weeks weaned so not exactly a "suckling" pig. First time I have attempted something like this but it was delicious and really tender. I used the whole fire basket in my 32" with lump mounded below the hams and shoulders. Cherry chunks for the smoke. Also used a large foil roaster for a water pan. Smoked at 240 for about 5 hours then upped it to 325 for the last hour to feed a hungry crowd. Next time I will use more smoke.

Fruita Woods is my go-to for smoking woods. Good stuff. Lots of variety, too.

Oh yes, no problem for a 30 lb pig on a 32. I just cant close the lid when they have a head, it's like they are looking back at me lol

That looks great !!!! Maybe try peach wood next time, its all i use on Pork. Its nice and sweet

You're correct, I don't bother cleaning that flap door in the front, as I never cook on it. Thanks for the complements on the food though!

Hey Toney, I noticed you cleaned the grill just where you were cooking and left the other part .....well, dirty. HOWEVER, you made up for it with a picture perfecto plate and that evens the score. Hard day at the brewery?

Last night's dinner was a spin off of Thai Larb. Grilled a chicken breast (which looked like it came off a turkey!) and tossed it in the dressing (lime juice, fish sauce, shallot, cilantro, basil and chile flakes. Coconut rice and charred green beans in bibb lettuce cups.

Thanks for the tip. I don't see much peach here in Michigan but I bet I can get some online - I will definitely try it! Have a great summer grilling season!

So cool! I haven't seen anyone else do this before. Good to know a 32" can fit a small pig.

Nice meal, lot of flavor forward action going on. You do realize that when your bro gets his KK the games begin....competition, and from that some great exchange in ideas.. Looks like the plan may have worked, a crafty devilish plot meant to entice, you convinced me.

Well, my birthday/ new niece visit has been a great success (let’s be honest, it was always mainly about my beautiful new niece!) My brother is waging a campaign at home to buy a Kamado of some sort, so requested brisket for our last night together in a bid to get his wife across the line. Decided to cook at 285F from the morning given we were aiming for dinner. Wrapped around 5 hours in, all done after another 2 hours. 3 hour rest. My usual sides of spicy salsa, horseradish cream, pickles, coleslaw, bbq sauce and smashed roast potatoes. I hope my brother is getting a nice bbq… Meanwhile, I’m on lettuce and sparkling water for the next week! Hope you’ve all had a good weekend.

This is a T-Rex Jowl I picked up at the gift shop last time I visited Jurassic Park. I smoked it old school Texas style with just an SPG dry rub and little cayenne --no cane sugar. Last 1/2 hour I gave it a couple light coats of East Carolina/blackstrap molasses/honey/coffee glaze. Served caveman style --no sides, no utensils, no napkins. Good times were had by all.