I can go with near everything but the burning. Really nice Q-view BTW.
We would knock 'em in the head to put 'em down, Then use burlap bags, scalding water and sharp knives. The hot bags were like the hot towels the barbers used to use before a shave. Then you use both arms pulling the blade shaving those itty bitty mammoths! I like the burning idea, but would it in anyway interfere with the cracklins? The lard rendering was always an important part back when.
BTW why do you want to skin the pig for cooking? The skin makes the best part when its all crisp ..... oh my! I have helped with pit buried hogs, grilled hogs and smoked hogs. If you removed the skin normally you'll have to encapsulate the pig in chicken or hog wire so it stayed together.
You thinking pig or hog? Its hard to start off with a big hog, it takes alot of work. Everybody says they are there for you, but only a couple remember to show. LOL I suggest you invite the butcher unless you are planning to figure out anatomy. Nothing funnier than seeing a man with a razor sharp ax trying to carve pork....LOL
MY Pop used to have an annual pig roast, the last time my Mom let him do it, he cooked 4 huge hogs. Mom put her foot down.
There are a couple a good Qviews here of smoking a whole pig. Don't remember seeing any yet of a whole hog though.
Just a suggestion, if you want to do a whole hog, do at least one or two whole pigs first to familiarize yourself with it. Start smaller and then progress in size.
Good luck and enjoy the smoke.