Hi there fellow meat lovers, warm greetings from the southern part of Denmark. My name is Stefan, i'm a soldier and mechanic in the danish army. I started doing whole roasted pigs over open fire 3 years ago on a grill i build for the occasion. I've done around 10 pigs this way for family parties and our annual grill party at work, but since it's pretty weather sensitive i started looking for alternatives, i looked at reverse flow smokers but in the end i decided to try out a design of my own and ended up building a vertical smoker in a 1200L water tank with 3 rotating grates for the meat and firebox in the bottom. The chimney is made out of a 105mm shell casing from a Centurion Tank So this is where i'm at now, and why i joined this forum. I need some advice on smoking a whole pig around 40-50kg and some inspiration on how to season it and what wood to use for fuel to get the best taste and what temperatures i should aim at.