If possible, have the pig split into 2 sides, or, break the backbone and butterfly. The exception to the rule is a baby pig ---under 60 lbs--- where you might want to present it whole, Hawaain Luau style.
Leaving the head attached will provide a better yield. You can always detach it after smoking if you feel the need.
Seasoning will not really penetrate the skin though you are advised to rub the inside cavity and any exposed meat surfaces. Make a few slashes on the outter pig rind to allow smoke penetration but take care not to cut into the meat.
As for wood, any fruit or nut wood will do. Mesquite, IMHO, is a bit too spicy and will overpower the pork.
225 - 235 o is your desired temp. A split 80 lb pig will take 10 hrs +/-
If you can lay hands on a large injector, you can inject a flavor "baste" into the meat after about 8 hrs. I used one which was one part maple syrup, 1 part apple cider, flavored with some Dijon mustard. The idea is to hit the leg, hip & arm joints along with the skin slashes you made.
Let me know how it turns out
