best way to prep my little piggy

Spike, evening....  I've only done whole hog on a rotisserie... We need to know about the pig.....  Is the skin, head, ears, feet all on ???  Is it washed good...  Is it split in half... If not is the skin in one piece.....  

anyway, I would season really well with salt, pepper, garlic, onion and any other spices you like on pork... Have the smoker set at 180-200 and cook skin up for an hour or two to get some smoke in the cavity and warm the bones....  flip it over, skin down and continue the same temp and cook.... BEWARE... Pig has lots of fat and it might start running out if you get it too hot... If it catches on fire, it's one big fire.... I had that happen to me on the 150# pig I cooked.... pig fat burns hot too....  keep the fire low and slow and you will have no problem.....   Dave