When I designed my multi-purpose Santa Maria grill, I wanted to see if I could make it a hog roaster like the Caja China.
Before I buy a hog, I thought I'd do a test run with some butts first. Surprisingly, it worked great. Need to regulate the heat better using less coals or removing the charcoal tray during the cook.
Maintained 300-350 degrees throughout the roast.
About 3 bags of charcoal and 4 hours. Turned out great. Time to get me a small piggie.