New to this stuff, but I dove right in on this smoking thing and am trying a 50lbs hog in a 40" Masterbuilt Elite gas unit. Hey.... You do silly things for a brother's bachelor party! (Points for bravado...?) I know the hog won't fit whole, so I'll have to quarter it up or something. Any recommendations from veterans on smoking temps and times? Strategies for laying the meat out? General wisdom for this type of project (besides "you should have started smaller...")?