ok Thanks :)
I assume this will be a skin-on pig and not butterflied? Don't think a butterflied one would fit in a
chargriller but I'm not sure.
You can use your favorite injection recipes for the butts and hams...the backstrap (loin) too. Also rubbing the skin with oil and seasong with your favorite dry rub OR just kosher salt and cracked black pepper is good.
Since the smoker isn't a reverse flow, you might want to rotate the pig half way through the cook. Place the head at the firebox end to start and switch ends about 3 1/2 hours into the cook. Place wire under the pig to help lift and turn it. or another cooking rack if you have one.
Cover any parts with foil that are getting too dark (ears, head) even the rib section cooks pretty fast. You can lay bacon over the loin too to keep it moist..
I would go with 250 to 275 degrees and bring the butts up to an internal temp of 180 or so.... when cooking a whole hog its easy to dry out the rib and loin section when trying to get the butts and hams up to higher temps.
Make sure to let the pig rest after smoking .... just like any meat. The juices need to redistribute.
Place foil pans under the pig or use foil "ropes" to channel the drippings away from your heat source... The drippings will flair up!
Just a few tips, I know I'm leaving out a lot!
