Like mine in the 20 to 40 lb range. My smoker is just the right size for them. Poke holes in the meat all the way to the bone, stick a piece of onion, bell pepper, and garlic in each hole, smear the hole carcass with strawberry jelly, smoke for about 2 hours hanging, take out and wrap in aluminum foil with a can of mushroom soup, place back in smoker for about 12 hours at 200 to 250 degrees. Meat falls off the bone tender so if your going to get a bite, you better be there when it first comes out, or everyone will have it eat up.