Does anyone have any guidelines for the size of a whole pig that is splayed out flat based on weight? For example, a 50 lb pig typically measures 2 feet long by 1.5 feet wide (just made up those numbers). I've done whole pigs in an above ground home made box oven on a spit many times. Lots of fun, but I have always had difficulty getting the shoulders and hams done without the center getting way too crispy. I've been thinking of doing a pig flattened out (splayed?) so that the heat gets more evenly into the whole critter. My biggest smoker has a 2-foot by 3-foot cooking surface, so unless I build something else, that is my size limit for something like this. I don't mind cutting off the feet to make it fit.