Roasting whole pig for show or as a biz?
While pretty and makes an impression on open minded guests, whole pig's can be wasteful. Lots of weight in bone going in the trash. Not to mention the Head, unless you invite adventurous eaters that dive in for all the goodies. Depending on size, 100 Lbs+, there is quite a bit of Fat to deal with. After spending all night roasting a 120 pounder for #1 daughters birthday and finding about 60% going in the trash, I opted to only roast off Whole Shoulders, butt with picnic and skin intact. Got over a 50% yield and 2 served 50 people.
Anyway, to answer your question, set up your Baffle and Tuning Plates to give even heat end to end. The fire box side will still be a bit hotter so place the Tail end toward the higher heat. Let the even Low And Slow heat of the rest of the chamber cook the rest.
Another pretty presentation, and very flavorful, is a Boneless Whole Hog, with head intact, made into an Italian Porchetta. Cost a bit more a pound to have the butcher bone it out, but stuffed with Garlic and Herbs is cooked whole and simply Sliced, tail to head, no picking or bones to deal with. Leaner meat is at the Hams and Shoulders and succulent Fatty Meat is where the Belly wraps the Loins. The Loins stay juicier, than a whole bone-in hog, because they are protected by the belly. There are quite a few Videos on how Porchetta is made...JJ