I have been doing "pig roasts" for over twenty years now. I can tell you, there are as many ways to roast a hog as there are people doing them. Keep in mind these are my opnions and observations.
You can order a whole "roasting" hog from your lacal butcher. They are usually pretty reasonable in price. I think I usually pay about a buck a pound,
I use a giant "mailbox" thing that I made up for the first one. It's basically an oven cover to cover the whole mess up. We use a temporary, square "U" made of cinder blocks around 5' long X 3' wide, keeping one end open to freshen the coals. I then put a heavy grate over that, to lay the "propped-open" porker on. I then affix a sheet metal tray, lowered in one front corner, to funnel all of the drippings, or lard into an awaiting coffee can. I then use a second ring for tha actual fire. You don't want to cook over an open flame. I periodically shovel fresh hot coals from the burning fire into the opening left in the "U" to maintain the 225 degrees. Any good, hardwood will work for the coals. I usually throw a few green hickory or apple chunks on the coals for a little help. Although when raosting a whole hog like this, the hickory will only slightly affect the inner part of the meat. Usually good for the ribs though. Cooked in this manner, you are actually roasting the pig as opposed to grilling it.
A couple VERY important tips I can give you:
LOW and SLOW- I try to maintain a cooking temperature of around 225 max. for a longer time. I have a gas grill thermometer that is attached to the side of the cover, and an oven thermometer that I attach to the grate. We usually do a hog of about 100 pounds. Usually takes around 6-7 hours at that temp. If you use a higher temp, the meat will cook unevenly and dry out.
COOK OVER COALS, NOT an open flame. Many a rookie has made this mistake. Could ruin your whole day.
Use at least two thermometers. An oven type inside the "oven" and a meat thermometer to check the doneness of the meat. Test the meatiest part of the carcass.
TRAP THE FAT- I use a tray under the hog to keep the dripping fat and grease away from the coals. VERY IMPORTANT! You don't want any flame-ups. Usually when the can is full, the hog is ready to eat.
LET IT REST- let the cooked hog "rest" for ten to twenty minutes after you remove it from the heat.
Found this picture on a friend's cell phone.
I hope some of this helps.
Good Luck!
Jon
