Hi everyone, New here and have a couple questions. Next Saturday I'll be smoking my second pig on a cinder block pit. The first roast I stacked my pit 4 rows high and put a tall lid on it, pig was 140 pounds in the racing style position. Took approx 18 hours at 225/250 degrees. Was curious if I lower the blocks to 3 high instead of 4 would it make a difference? Also I didn't brine or inject the last hog and the meat was very juicy but lacked flavor.. any suggestions welcome.