Whole hogz on a reverse flow

 I have cooked many pigs over the years with great success on my pull behind rotisserie pig cooker. I always skinned the pig, injected, and applied rub inside and out and the hog turned out awesome every time. Juicy and full of flavor. I just sold the rotisserie and bought a Meadow Creek TS250 reverse flow. Not ever using a reverse flow before I would like to know how others with reverse flows cook whole hogs. I see most all leave skin on but some cook belly down and some butterfly and cook on its back. I tend to think on back would be the best route keeping all the juices in the pig. My daughter wants a pig cooked for her graduation party and don't want to screw it up. Any info would be greatly appreciated. Thanks