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[wahoowad]

I’d like to try smoking a whole pig on my Camp Chef Woodwind but have no idea if that would work. Would it? I’m thinking I don’t have the rack space but thought I’d ask.

I don’t even know where to get a little pig. I think i’ve seen Craigslist ads...

[binarym]

If you find a little pig to fit go for it. I want hear how it comes out.

[Bar-B-Lew]

Are you intending to do this just for "show" or because you think you will get a lot of meat to eat?

[wahoowad]

Want to do it just to try something new, but not worth doing if I don’t get any tasty victors out of it. But I see your point, small pig might make a small sammich, hunh ?

[GrillinGlen]

The restaurant supply Cash and Carry in Boise Keeps 2 sizes in there freezer, little ones around 70 pounds and bigger ones around 150 i think. 

[Bar-B-Lew]

I've seen them made several times, and I think they are a waste of money.  I would rather cook pork shoulders to get more meat with less hassle.

[Bentley]

Would have to almost be like a suckling pig...maybe like they do in Spain.  very Small, maybe 20-25lbs dressed!

[okie smokie]

I’d like to try smoking a whole pig on my Camp Chef Woodwind but have no idea if that would work. Would it? I’m thinking I don’t have the rack space but thought I’d ask.

I don’t even know where to get a little pig. I think i’ve seen Craigslist ads...

Will you need a bigger fat bucket?  Hope we see pics of your cook.

[Ralphie]

What resources do you have for sourcing a whole pig?  I'm in central North Carolina and pigs of many sizes are readily available.  I've seen 40-50lb pigs on small smokers a few times.  And of course 150+ lb pigs on large cookers. 

I've seen a decent sized pig on a smoker roughly the size of a Rec Tec 680.  He had the butcher remove the head and hind shanks to make sure it would fit.

As for whether or not it's worth it, I think it absolutely is worth it.  Maybe that's a regional BBQ thing.  In most of North Carolina, particularly central and eastern NC, we are known for vinegar sauce.  But equally important is that whole hog is the traditional meat source for this region.  Once it's cooked, all of the meat from the whole pig is chopped up and mixed together.  Shoulders, ribs, hams, loins, everything.  This is often the case in South Carolina as well.
The resulting product is distinctly different from a traditional pulled pork shoulder and I love it.  I grew up with it.

So for me, if given the chance to cook a whole pig, I'm jumping all over it. 

[BradF]

I have done several 65 to 70 pounders on my Traeger XL. The results were more than satisfactory. I used Traeger Pecan pellets and Butcher injection with Meathead’s rub.
My local butcher, Groffs in Elizabethtown ,PA will prepare, butterfly, remove head for easier fit in pit and remove the legs at first joint again for fit, of any size pig you specify witn a weeks notice.

[ScottWood]

Once it's cooked, all of the meat from the whole pig is chopped up and mixed together.  Shoulders, ribs, hams, loins, everything.  This is often the case in South Carolina as well.
The resulting product is distinctly different from a traditional pulled pork shoulder and I love it.  I grew up with it.

So for me, if given the chance to cook a whole pig, I'm jumping all over it.

I have to agree.  I'm not from that part of the country but have travelled there a number of times for work.  Having chopped pork from a whole hog cook one of the times I was there completely changed my outlook on pork. 

[Bentley]

I twice did 55lb pigs on a Traeger 075, not an issue in that size pit.  I just don't think you are getting any where near that size in the Woodwind!