1 hog, 100-150 lb. (140 to 200 lb. weight)
Roaster
10 roasting chickens or hindquarter of venison
10 big onions, approximately
6 (20 lb.) bags charcoal
20 lb. sweet wood chips - apple or cherry

Start roaster with hardwood and get good bed coals. Add 2 bags of charcoal and sprinkle with sweet wood chips (cherry or apple) that should be soaked the night before. Bring roaster to 350-400 degrees.

Prepare hog by stuffing with whichever meat or vegetables you like. The above ingredients are my favorite. Then sew stomach opening with lite gage steel wire, insert rotisserie roll (if roaster has rotisserie). Wrap hog in 1 inch chicken wire. Put hog in roaster. Cook 8-10 hours. Turning every 2 hours, if on rotisserie baste every hour.