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After being a stick burner for 25+ yrs using offsets, reverse flows and tray smokers. I made the jump to a 1250 about 7 months ago. Love the simplicity of it so I made some changes. I sold my pull behind Reverse Flow smoker that held 45 butts, 25 racks of ribs and had a 3x7 charcoal grill on it...

Happy as a pig in a blanket

I put mine on at 930-10pm at 225 in racing position. Pulled it off at 9 the next morning. Dressed it out and rubbed it down with cooking spray for shine.

Finished

50#

Suckling Pig on the 1250.

At what temp and how long? I have a pig (50#) that I just got. I have a 1250