Ok friends, I have a 50 lb wild hog cleaned and left whole. Plannin on cookin it for the upcoming LSU game. Looking for tips on how to smoke it or if I should cook it another way. I have a cabinet style smoker and I was thinking on hanging it inside, but not sure how that would work, as it smokes and tenderizes Im scared it will fall iside the smoker. Included pic of the smoker for reference. Thanks for any help you can be, on seasoning, sauces, and just a game plan.