GarlandAg2012 said:
I've always wanted to do a whole hog roast, this is damn tempting.
Can you tell me more about spit roasting a pig vs smoking in a cinderblock pig smoker?
Not much to tell other than the bigger the pig the longer the cook. Also depending on how much smoke you want you can have a separate fire and just add hot coals as needed for less smoke or add wood as needed to the fire in the end cap for more smoke. There is a 3 ft diameter expanded metal insert that can be placed in the end cap to keep the fire off the bottom and allow for air circulation. It's powered by a 1/4 hp electric motor hooked up to a 5 spd lawn tractor drive unit with chain drive to the reduction gearing and up to the spit bar. It has a regular light switch and box to turn on and off so it can be stopped with the pig in any position. I suppose those quarter inch bars could be bent into a position that would spread the pig out flat. There are also two others bar skewers that can be used with turkeys, shoulder clods, big hams.
I run the spit bar along the inside of the pig and tie it to the backbone in several places with baling wire and then tie the legs to outer bars.
