Hi there,



I'm looking for a recipe, how to smoke / bbq a suckling pig.

Most recipes us an oven or grill over an open fire. Most be good, but that
is not what I'm looking for. Will the skin still be crisp when I use a
smoker?

The second question is: did anyone try to hotsmoke a whole salmon for
dinner? I have never heard of it. Most people seem to cut the fish in pieces
before smoking (filet)



Hope you can help me out

Adriaan

"A. Kesteloo" > wrote in message
...
> Hi there,
>
>
>
> I'm looking for a recipe, how to smoke / bbq a suckling pig.
>
> Most recipes us an oven or grill over an open fire. Most be good, but
> that
> is not what I'm looking for. Will the skin still be crisp when I use a
> smoker?
>
> The second question is: did anyone try to hotsmoke a whole salmon for
> dinner? I have never heard of it. Most people seem to cut the fish in
> pieces
> before smoking (filet)
>
>
>
> Hope you can help me out
>
> Adriaan
>
>

Cut the salmon in half and smoke it skin side down. This way it'll take on
more of the smoke flavor.

No comment on the suckling pig other than 250º cooking temp. I've cooked
whole pigs but didn't notice a crispy skin.

Jack

"A. Kesteloo" > wrote in message
...
> Hi there,
>
>
>
> I'm looking for a recipe, how to smoke / bbq a suckling pig.
>
> Most recipes us an oven or grill over an open fire. Most be good, but
> that
> is not what I'm looking for. Will the skin still be crisp when I use a
> smoker?

You won't get crispy skin in a smoker. The temperature is too low. You can
cook it until done, then crank up the heat adn expose the skin to the fire
for that. My web page shows some of Bob in GA's methods of cooking over a
fire.


>
> The second question is: did anyone try to hotsmoke a whole salmon for
> dinner? I have never heard of it. Most people seem to cut the fish in
> pieces
> before smoking (filet)

I've not done it, but the skin will block out some of the smoke. OTOH, you
probably want a more subtle smoke flavor so it does not overwhelm the fish
flavor. I'd brine it first, them smoke it.

A. Kesteloo wrote:
> Hi there,
> I'm looking for a recipe, how to smoke / bbq a suckling pig.
> Most recipes us an oven or grill over an open fire. Most be good, but that
> is not what I'm looking for. Will the skin still be crisp when I use a
> smoker?
> The second question is: did anyone try to hotsmoke a whole salmon for
> dinner? I have never heard of it. Most people seem to cut the fish in pieces
> before smoking (filet)
> Adriaan

Suckling pig is already tender, cook in smoker about 325-350 degrees F,
which should get you a crispy skin.

I never cut a fish down (I do fillet it though, but if you go whole, use
toothpicks to keep the belly open!)unless it is too big for the cooker,
I also recommend a quick brine bath (about 2 hours) in a basic salt
sugar, pepper combo. Dry well before cooking in smoker at 275 degrees F
until flesh is firm, and flake easily with fork.

Piedmont

I usually do the whole sides and add a rub to the salmon it works great.





A. Kesteloo wrote:

> Hi there,
>
>
>
> I'm looking for a recipe, how to smoke / bbq a suckling pig.
>
> Most recipes us an oven or grill over an open fire. Most be good, but that
> is not what I'm looking for. Will the skin still be crisp when I use a
> smoker?
>
> The second question is: did anyone try to hotsmoke a whole salmon for
> dinner? I have never heard of it. Most people seem to cut the fish in pieces
> before smoking (filet)
>
>
>
> Hope you can help me out
>
> Adriaan
>
>

Hi there,



Thanks for the advise. I will try to smoke a whole salmon first. As some
said, it will not absorb smoke as well as a split fish, but it looks better
on the table (I think). If it does not work, I'll spit it next time





Adriaan


"Denny Wheeler" > schreef in bericht
...
> On Sat, 28 Jan 2006 19:20:53 GMT, "Edwin Pawlowski" >
> wrote:
>
> >> The second question is: did anyone try to hotsmoke a whole salmon for
> >> dinner? I have never heard of it. Most people seem to cut the fish in
> >> pieces
> >> before smoking (filet)
> >
> >I've not done it, but the skin will block out some of the smoke. OTOH,
you
> >probably want a more subtle smoke flavor so it does not overwhelm the
fish
> >flavor. I'd brine it first, them smoke it.
>
> Salmon's got enough flavor that I don't think the smoke's gonna
> overwhelm it. (I *love* smoked salmon--have to do that this coming
> smoke-season) I agree with Jack, above, about splitting the fish
> down the middle.
>
> --
> -denny-
> "Do your thoughts call ahead or do they just arrive at your mouth
unannounced?"
>
> "It's come as you are, baby."
>
> -over the hedge