Try calling Event Rental companies in your area, some will rent cooking equipment and may even have a smoker or two. If that fails, put out a shout to the SMF members in the PA. area and see if they will help out.
As for the hog check your local slaughter house or find a pig farmer that will sell you one and can arrange to have it slaughtered for you-you'll need to specify if you want a scalded/scraped hog or skinned.
You didn't ask, but here is my 2¢ about cooking whole hogs-It looks great and makes an impression with the guests. With a whole hog, especially with the skin on, you'll find a lot will be discarded in the way of bones, fat and hide. In the same area of the smoker, you could do an equal weight of pork butts and have less waste and a more constant cook vs the whole hog (smaller areas of hog will be done sooner that thicker areas, etc). Butts will be easier to handle and pull than a whole hog, but you won't have the "Wow" factor pulling butts out of the smoker.
I've helped with a couple of whole hog cooks, but I've yet to do one for myself even though I have a couple of sons that want me to do one just so they can help.
There are members here that have do whole hog cooks and they can give you tips and tricks that will help.
