have abt 30 lb pig to do on Friday the 5th. thought maybe in between your projects on the 4th you might could let me know what the typical newbie mistakes are.
i have McGyvered together an open spit and i think the motor will handle the weight. i have a reasonable meat thermotmeter. i know low and slow for temp....but? what about basting or brining? i wasn't planning on brining but ....you know you get up closer to the idea and you start second guessing. got some thoughts on that? got a good guess on the time to get to the right temp ? roughly? thanks all much for your time. happy 4th!