How do you procure a suckling pig? Are they all dressed and ready to rub, brine, and smoke?
How do you procure a suckling pig? Are they all dressed and ready to rub, brine, and smoke?
Does anyone else have a bigger homemade smoker that they use for deer sausage and summer sausage? What kind of a propane heat source do you use that is accurately controlled? I have a smaller electric smoker and have been happy with that and how it controls the heat. Looking for advice on setting up the bigger smoker so I don't have to keep changing it because I set it up wrong. Thanks to KDM for his advice.
Fish On!
KDM, your talent never ceases to amaze me.