I smoked cooked my first pig when I was about 17. Me and a buddy put on a full dinner for ~150 ppl and it worked out great. Over the years I have helped a few others but my brother law and I have cooked for our friends for about the last 10 years straight. Each year at this time we get a pig butchered and ready to throw on the grill. Here is this years story This year we only had around 50 to 60 coming out so we have prepped a 76 LB pig dressed weight. My wife makes up a stuffing and we pack it all in and sow the pig back up We sow it all up tight so the stuffing stays nice and moist and meat juices join in Getting ready to go in the cooker we have a cage that holds the pig firmly in place. We do not wrap it in wire or any thing else Once in the cooker the smoking begins After about one hour Around three hours in to it Getting very close After cooking for 7 total hours it is coming out. The pig was at temperature in the thick areas 2 hours before this time but we like to be sure it is all cooked well and it give some time to get some fat melted out of it. We have used this idea every time and never had a dry pig or under cooked one either. Pretty much we just put the wrapped potatoes on the back rack now, keep the heat down, get the corn pot ready. In two hours we are gonna eat Out of the roaster and out of the cage and now on to the table to carve Digging out the dressing and begining to carve. It just falls apart for us and has great flavor. The kids all hang around and eat the skin and want the teeth. Another excellent meal !