What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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On Saturday I'll be smoking a little pig I caught yesterday. His carcass is about 40lbs, and I'll have him split when I put him in.
At 250-300, how long would you guys expect him to take to get done(150ish internal temp)?
Also, do you guys season or slather yours in sauce before cooking?
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