Whole pig

[jdodmead]

A friend was aking what I would do for a whole pig. He has done them before, but now that I'm into BBQ, he wants some advice. I have never done one and don't have a big enough cooker anyway, so I am asking you all for your thoughts. He uses a rotiserrie and has only used salt for seasoning. That seems a little simple to me and I thought using more than just salt would make some better tasting meat.
Thanks in advance for sharing your expertise,
Jeff

[honu41]

I have never cooked a whole hog in a smoker but have rotiss'd several dozen hogs in the past. In fact I just did a 125 pounder last Saturday at an Oyster Festival here in WA State.

And as your friend stated, I use only salt to season the cavity. I also stuff lemon grass in the cavity for flavor.

[YooperMike]

We do them more in an Italian style usually (or at least my family's part of italy). We stuff the cavity with salt, pepper, dill, and garlic. the last pig we did was 182 lbs, did about 5 lbs of garlic and a garbage bag of dill inside. On the outside, we poke holes all over and stuff more garlic and dill in the holes. The thicker parts, like the hams and shoulders need lots of seasoning to take on any flavors. Nothing like fresh piggy though, and they are a ton of fun to cook!