Heel, sorry I didn't get back to you on the other board.
Most important is getting the pig split down the backbone, butterflied,
so you can lay him skin side down. Get 4 or 5 bricks and wrap them
in foil. Use these if necessary to create a bowl like effect, so your
mop and juices won't run out.
My old gasser had a drip pan that stopped the juices from hitting the burner.
if you don't have anything between the pig and the flame, you may want
to lay down some heavy duty aluminum foil before you put the pig on.
If you can get a good temp reading of the pit, try for around 225 for about 8 hours.
There is no set rule, and a lot depends on the size of the pig. I run a digital therm
into the hams and shoulders so I can see the temps without opening the pit and letting
the heat.
Low, slow, steady heat. Plenty of rub all over!!! At 190, start twisting bones. When
the ham bone twists easily, you're good to go.
Always better to get it done early and hold it at safe temps than having it not
done on time....everyone waiting will want to keep opening the lid and look at it,
making the cook time longer.
Maybe Jack and GQ will stop by, they've done whole hogs as well.