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<blockquote data-quote="NodakBuckeye" data-source="post: 30175" data-attributes="member: 714">A buddy and I went to Louisiana to duck hunt with a vendor rep back in 2000.&nbsp; He had some pig traps and gave us a young one, halved lengthwise.&nbsp; We took it back and I kept it in my freezer until New Years Day 2001.&nbsp; It had been through 2 freezer unplugs by my father in law and one power outage.&nbsp; Needless to say it was looking a little short of being a food item.&nbsp; I trimmed it up and made a rub of garlic, basil, oregano, rosemary and her sister olive oil and salt n pepper.&nbsp; Early in the roasting process my wife started calling pizza shops to see who was open and I got out venison and duck breasts and got them ready to grill as a back up.&nbsp; By the time my hunting buddies and significants had arrived and we grabbed the piglet out of the oven and checked a morsel it had become the best tasting pork any of us had eaten.&nbsp; My son is 8; I hope to line up a pig hunt somewhere in a couple years.- - - Updated - - -CJR keep your smoker around 200- 225° or so and start checking around the 3 hour mark.&nbsp; They shouldn't take much more than 4 hours; give or take.&nbsp; I like hickory, cherry and maple with pork.&nbsp; Keep the smoke light, in other words not like you are trying to zend smoke signals.</blockquote>

[QUOTE="NodakBuckeye, post: 30175, member: 714"] A buddy and I went to Louisiana to duck hunt with a vendor rep back in 2000. He had some pig traps and gave us a young one, halved lengthwise. We took it back and I kept it in my freezer until New Years Day 2001. It had been through 2 freezer unplugs by my father in law and one power outage. Needless to say it was looking a little short of being a food item. I trimmed it up and made a rub of garlic, basil, oregano, rosemary and her sister olive oil and salt n pepper. Early in the roasting process my wife started calling pizza shops to see who was open and I got out venison and duck breasts and got them ready to grill as a back up. By the time my hunting buddies and significants had arrived and we grabbed the piglet out of the oven and checked a morsel it had become the best tasting pork any of us had eaten. My son is 8; I hope to line up a pig hunt somewhere in a couple years. [COLOR="silver"][SIZE=1]- - - Updated - - -[/SIZE][/COLOR] CJR keep your smoker around 200- 225° or so and start checking around the 3 hour mark. They shouldn't take much more than 4 hours; give or take. I like hickory, cherry and maple with pork. Keep the smoke light, in other words not like you are trying to zend smoke signals. [/QUOTE]

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