I have a home built reverse flow stickburner with a 24"x +50" primary gooking grate. Did a 54 pound (dressed) whole hog (my first) a couple months back and it was great and I'll certainly do more. I'm thinking I have plenty of room for maybe up to an 80 pounder if I stay with the racetrack style. If I were to butterfly the hog, the 50 pound range will fill up my 24" depth and that is probably my limit.
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.