So my set up is a conc. block pit that has an inside area of about 64"x32". As you can see in the pic it has an opening at each end to dampen air flow (the blocks inside are just extras hanging around). The pig is going to be about 70lbs (at least that's what the farmer guessed it would be). And I plan on brining, injecting and rubbing it. The plan is to cook for about 12 hours at 250 (or until the hams hit 190). I may remove the ribs and loins early if they start to over heat.
So my questions are:
1). As you can see I used half blocks turned sideways to hold the rebar. I stuffed the holes with tinfoil to restrict air flow, and I will also stuff them with rock wool to get it even more air tight. But the gaps between the blocks will allow air threw. Do you think this air will make it difficult to control my temps? Can I line the inside with something like that foil covered housing insulation you see at the home improvement stores?
2). My custom metal lid will not be ready in time. I have seen people use regular ply wood to cover similar pits. Will that work? Can I use the above mentioned Foil covered insulation?
3). I may be able to get a grate of stainless steel expanded metal. But I was going to wrap the pig in chicken wire for easy flipping and removal. But I can not find non galvanized chicken wire. I read some people say it does and some say it doesn't mater. What's your guys opinion on cooking with galvanized metal?
Any help you guys can provide would be much apricated.
