100 pounds live. More like 60 something dressed. Rubbed him in salt night before, filled cavity with apple/onion/herbs and sewed him up. A bit crowded but fit on second grate with double bottom underneath to collect drippings. Cooked at 205. Took about 3 hours to get to temp. Total cook time about 24 hours. Last 15 at 350. Loin got to 200 in about 12, shoulders about 20. Ham took full time. Used Fogo charcoal with some apple wood in smoke pot. After he came out, made paella in the double bottom at 340. Rice took about 20 min. Seafood took less than five. Torrential rain over dinner but it cleared up.
If if I did it again I might go a bit longer at high heat the end. Skin was more chewy than crispy. I thought of brining him in the bath but honestly not needed. I might foil the ham as that was the slowest.
