marcel ledbetter said:

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Thanks! Is there a post about his build?

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tx4guns said:

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We did a 100lb hog for our church back in August. This is a temporary setup, but it worked well.

Tips:

Keep plenty of coals under it. We went too slow at first, and had to play catchup at the end.

Get a good lid. We used some plywood, but a fitted sheet metal lid with handles would have done better.

Have wind breaks or doors for the ends to prevent too much wind blowing in to cool your coals off. It's more of a roaster oven than a pit.

I used this picture as a template:



This is what we ended up with:





I used rebar tie wire and the tool to wire the pig between 2 sheets of expanded metal. All washed with soap to remove oil. I used the wire to tie some handles onto the metal so we could flip it. The 100lb pig took about 10 hours to cook to 170 internal temp. You only want coals under the rear and front. The ribs are thin and will burn. Only spice I used was kosher salt. Give it a good rub down. It was delicious and tender. Bones pulled out.

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