Need some advice

[newtgadget]

On our last trip to S.C, my son shot a small #35 pound wild boar.
I am going to take it out of the freezer and try to cook it this weekend.
This will be my first attempt at a whole "little footbal" pig.

Does anyone have any tips.......?

Hanging the pig...head up or down? Does it matter?
Rough time to smoke?
Seasonings?


Thanks in advance!

Bob