Anyone tried actual pit smoking. I've done it twice with mixed results. First time was three full hogs and they came out a little over done. Obvious conclusion would be the coals were too hot. Second time I tried to let the coals cool off a little more before hanging the hogs and they came out not done enough. Guess I'm wondering if anyone has some pointers. I'm thinking of doing another one but would like to have it come out right this time. Here is how I do it: I have a 6 ft deet hole dug. Probably it is 10 ft x 10 ft. I fill it with a lot of oak and let the fire burn over night. The next morning I put the hogs on poles and hang over the pit. Then I cover the pit with hog confinement fence and then put blanets on top and then straw over the blankets. I leave a little hole (second time I used a piece of chimney pipe) to vent and then let the hogs cook till the afternoon the next day (approx 24-30 hrs). Well thats how I do it. Any suggestions?