I agree somewhat Jim, but can you agree that a whole hog cooked direct over live coals is not the same as a cooking on a offset? I have done whole hog many different ways over the years and
find that the as the fat renders over live coals gives the best flavor. I have never tried a whole hog cook in a contest, but would like to. Some how I don't see whole hog in a KCBS contest any time soon, but if there was I would. Might sound funny, I find cooking a whole hog is much more easy than doing a KCBS comp. cook.
I don't inject or season the hog at all. Oh I may put a little salt on the skin to puff it up after all the hog is cut up and put it over direct fire.That's a treat indeed.