You would need to decide how you wanted to place the pig, i.e., splayed, racer position, standing up, etc., decide if the head and trotters will be left on, and then make sure that the pig will fit within the cooker's cooking chamber dimensions.
I prefer doing them splayed. Are there any tips you or anyone can provide about doing a pig in a Kingman smoker i.e. size, position,. Or can it even be done in a Kingman?
You can cook anything that fits on a smoker. This is entirely about matching what is bring cooked to the cooking chamber dimensions.
I have not cooked a whole hog, but have seen it done. The firebox side is the hottest so I would put the shoulders toward the firebox, skin side down, sans head and trotters.
I've done it on a loaded Wichita. I did mine splayed. The head, tail, and shanks were removed so I could fit as large a body as possible.
As for tips that do not appear elsewhere on this forum, my smoker came with an optional charcoal grate for the main chamber. I put this on top of the cooking grates, and the pig on top of that. When it came time to move the pig, all we needed to do was lift the charcoal grate. Also, I bought a cheap plastic water heater leak pan (3 ft x 3 ft, or 4'3" cata-corner.). I carved the pig on this, and it was a good size for catching the juice. I don't want a mess to clean up, and this saved the day.
I rotated the pig once (head end to tail end) to help spread the temperature around. I did not bother turning it back-side up, the whole cook was skin side down.
I mopped it occasionally. I cooked at 225 for most of the time, and raised it to around 275 near the end when it was obvious that it would not be ready in time. That "sprint" at the end did not hurt a thing. I've read that pork butts don't much care about some precise temperature, and I now believe the same can be said about the whole pig. Delicious,
There are plenty of butchers who can set you up with a pig of the right size if you give him the dimensions of the smoker.
Thanks so much for this enlightening post. I have a friend who has offered me a suckling pig to do on my Wichita Loaded. I have had lots of experience with pork but, ribs, etc., but have been a bit reluctant to make the dive, not wanting to do it wrong, having had no experience.
I am curious as to what size with head, but shortened shanks could be accommodated.
WOULD LOVE TO SEE POSTS FROM all who have had the experience to make suggestions on size, prep, etcetera...
TO anyone experienced with the Yoder Wichita: Put in your thoughts on what you've done with a piglet-- size and style on a Wichita Loaded. Splayed, raced, trotted, head on, legs off, head off, legs off, maximum sizes, spices, rubs and tastings....
Would love to hear from y'all, for all to share!
God Bless our vets, and honoring the dead, thankful for those who have served and given us the country that we love, honoring all with our families. this Memorial weekend!
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