Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

Topic: 80# Pigs & Rotisseries . . . . From: Pete and Tammy,
Subject: Please --- Any hints on BBQ'n a 80 pound pig on a rotisserie????

Hi!!
If you can give me advice on spit-roasting an 80 pound pig I would be very grateful!!
How do you put it on the spit?
How much coal do I need?
How long to cook?
Any help would be great!
Thanks for your time!! Thanks,
Bill

Hi Bill,

First question, why a rotisserie? Rotating for 18-24 hours is hard on the hog. It begins to fall to pieces long before it is done on the inside.

An 80 lb hog will take about 20-22 hours at 210°-225°. And, depending upon the outside temperature and the efficiency of your grill, about 60 lbs of charcoal. You will need about 2 gallons of good basting sauce and a case of beer for the cook. More for helpers.

Start the fire with about 10 lbs of good charcoal and 30-40 lbs of white oak wood. When the wood has stopped flaming, spread the coals, close the grill lid and shut down the air intake until the temperature drops to below 200°F. Rub the hog down thoroughly with your basting sauce and let it dry before putting it on the grill belly down. Maintain the temperature and baste every 45 - 60 minutes for 6 - 8 hours. Turn the hog on its back and raise temperature to 215-225°F. Baste for an additional 14-16 hours until done.

Replenish coals as required to maintain temperature from a separate firebox in which you have burned the charcoal until it is grey.

May I recommend that you start out with a couple of pork shoulders before you go whole hog.

Good Luck.
Smoky