Originally Posted by cowgirl
When I do a whole hog, I place the hot coals under the hams and shoulders on each end, adding a few hot coals at a time to keep the temp where I want it. There's enough heat in the pit to cook the rib section.
Sounds like a concrete pit is an interesting trade off of heat and smoke flow. Because your lid is a flat piece of metal the smoke will travel from the source up and out. In that case for smoke flow you are better off with a heat/smoke source in the center. Which could be okay when doing many smaller cuts. When doing a whole hog you want to make sure to not overcook the rib section so placing wood/heat at each end make sense but you'd have to think the smoke is going to travel straight up and out before giving some love to the midsection.