I shot 2 baby pigs last weekend that weight about 15 pounds each. I want to cook them on my smoker and I never done this before. Can you please give me tips and recipes? Thanks, Jason

You wanting to do them whole? I've never smoked pigs this small whole. I usually quarter them and grill them like chicken. I'd just "butterfly" them, lay them on the pit open end down/backs up, and watch the internal temp with a thermometer. I think an internal temp of 145F is good for pigs, check me on that, though. I'd probably pull them off at 135 to be safe, wrap in foil, and stick in an ice-chest for 30 minutes or so before "carving." They'll raise 10 degrees if not more in the chest. Good luck and report back!

Cover in mustard and a barbeque dry rub
Smoke at 250 for 4 to 6 hrs until a thermometer probe hits 150 or so,
Fantastic

Blanch in 200 degree water, scrape the hair off with the back of a good knife, burn off any stragglers, score the skin in a diamond pattern, douse with olive oil then rub with salt, black pepper, paprika, garlic powder, thyme and either chili or chipotle powder, inject with the brine of your choice if you want, sear all sides on a hot grill, then in the smoker for a good long while at about 225. Baste periodically with apple or pineapple juice.

That's what I would do anyway. Never done it before, but it's not like you have a rare cut of kobe beef that you're really in trouble if you screw it up. Gotta have data to have science, or maybe you would just get lucky and have art.

rub down with Grub Rub and sea salt smoke on the pit for 1 1/2 hr. wrap tight in foil and kick up the heat to 250. to 275. for 4hrs and it should fall off the bone and make awesome pulled pork.

My dad killed two little pigs with one shot several years ago, we gutted & skinned em, injected with tony's garlic & herb injector, rubbed with grub rub and smoked them for about 4 hrs.