I must have made an impression on the church last year because they asked me to cook the hog again for the summer open house. Last year I did a 180lber in a borrowed homemade fuel oil tank cooker fires with kingsford and hickory. It came out ok but I think I can do better.
I have plans to build an offset smoker with a cooking chamber 38" round and 60" long. I am going to build this offset with the firebox behind the cooking chamber and not on the end like a normal offset. I plan to make the pit a rotisserie with four rotating shelves that are removable so I can use it for butts/ribs or remove the rotating racks and cook whole hog.
Now to my question...... Should I rotate the hog on the rotisserie, or have it split to lay flat, or just sit it on the grill surface not split??
Which will be the best way since I will be using indirect heat.
Last year the pit was direct heat below the pig.
Any help will be greatly appreciated, Bubba