Suckling pig on the 26” Cajun Bandit?

[Partagas]

Has anyone attempted a whole suckling pig on the rotisserie 26"?
I may just pull the trigger on a 26 kettle just to be able to do this. Any thoughts?



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[bbqking01]

It's one of my goals. A whole suckling. Not on roti, but indirect. So not much advice here, just encouragement.


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[bigred]

Past thread


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[HoosierKettle]

I don't have any desire to eat a sucking pig but owning a 26 is a must in my book. Best bang for the buck.


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[michaelmilitello]

I've heard of this being done with ease on a ranch. 

Malcolm Reed has a video on how to cook one on his How to Bbq Right channel.


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[View to a Grill]

If you do this PLEASE post pics!  On the picture above it does not look like the lid would close tightly.  I'd take some measurements of the pig before I bought it.


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[bigred]

The above post with photo was courtesy of Mr.CPHo - I was asking the same - suckling on 26- still have not pulled the trigger


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[Partagas]

If you do this PLEASE post pics!  On the picture above it does not look like the lid would close tightly.  I'd take some measurements of the pig before I bought it.


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Stay tuned. I'll be picking up a 26 this afternoon. Im hoping the suckling pig will be my first cook on it this weekend.


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[FuriousHobbit]

Sent my boss some pics of my first rotisserie chicken a couple weeks ago and his Filipino wife immediately said I should make lechon on it. She seemed to think that we could get a pig small enough to fit on the 22 incher. Not sure how accurate that is but sure has me intrigued now. 

[bbqlvr]

Found this on you tube.  Karmel used a 22.5 SSP.   Google, Whole Hoggin', NYC Style: How to Spit-Roast a Suckling Pig on a Rooftop Grill

[FuriousHobbit]

I saw that one video with a small pig on a 22. Definitely on the list to try.

[KettleMaster]

Agree 100% ...prefer it over my beloved Gen2 Performer lol

I don't have any desire to eat a sucking pig but owning a 26 is a must in my book. Best bang for the buck.


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[Partagas]

If you do this PLEASE post pics!  On the picture above it does not look like the lid would close tightly.  I'd take some measurements of the pig before I bought it.


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Stay tuned. I'll be picking up a 26 this afternoon. Im hoping the suckling pig will be my first cook on it this weekend.


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Trial run on the 26 rottiserie with a ribeye roast. The extension ring is from Spitfire Grilling. This thing is awesome! I added the stainless rotti kit from Onegrill with the 70lbs torque motor. They say is good for up to 50lbs of a well balanced load. Should be more than enough for the piggy. I really enjoyed cooking on this thing. And the roast came out amazing.



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[Partagas]

If you do this PLEASE post pics!  On the picture above it does not look like the lid would close tightly.  I'd take some measurements of the pig before I bought it.


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I totally forgot about this thread. My apologies. I ended up doing it at christmas time. Unfortunately i had to cut off the head to fit it all in there. Next time i will do a smaller pig. This one was 30ish pounds.
The meat ended up super juicy, just didnt have enough time to crisp up the skin and the guests were getting restless.
As a note of caution, i ended up with a small scratch in my finger trying to push the ubolt through the spine and skin. Next day i woke up with a swollen hand, sore elbow and axilla. The infection was running up my arm, and needed to take strong antibiotics for 10 days. Dr said if i didnt get better in a few days  i would have to be hospitalized and have IV antibiotics administered. Thankfully i did get better. So wear your butchers glove when attempting to pierce that ubolt!!!


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[JEBIV]

Very cool setup !! glad you were able to recover from your wound