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<blockquote data-quote="Retired Educator" data-source="post: 125641" data-attributes="member: 3373">I wouldn't be in a hurry to add a rotisserie. Have a little experience with them and am not convinced the extra work adds all that much to the flavor. To work real well they have to have some balance or they bet floppy and that can lead to disaster. A rotisserie might add a little but the smoked, tender and tasty pork is the star, not the cooking vessel. Make sure you have a way to control heat and smoke, add in the distance from the meat to the heat and you are on the way.Might consider a way to have the heat off to the sides of the hog. Pork fat dripping on the heat is a sure way to have flareups and possibly a hog that is blacker than you prefer.Don't know how you plan on serving this meal but don't just throw the bones in a scrap pile unless you allow those who like to graze on said delicacy a chance. I find the meat next to the bone the most tasty of the whole hog.One last suggestion. Plan several hours to cook, low and slow is the key. Make sure beer is cold during process. You will be the most popular neighbor in your area.</blockquote>

[QUOTE="Retired Educator, post: 125641, member: 3373"] I wouldn't be in a hurry to add a rotisserie. Have a little experience with them and am not convinced the extra work adds all that much to the flavor. To work real well they have to have some balance or they bet floppy and that can lead to disaster. A rotisserie might add a little but the smoked, tender and tasty pork is the star, not the cooking vessel. Make sure you have a way to control heat and smoke, add in the distance from the meat to the heat and you are on the way. Might consider a way to have the heat off to the sides of the hog. Pork fat dripping on the heat is a sure way to have flareups and possibly a hog that is blacker than you prefer. Don't know how you plan on serving this meal but don't just throw the bones in a scrap pile unless you allow those who like to graze on said delicacy a chance. I find the meat next to the bone the most tasty of the whole hog. One last suggestion. Plan several hours to cook, low and slow is the key. Make sure beer is cold during process. You will be the most popular neighbor in your area. [/QUOTE]

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