[Bludawg]

I figure 1 hr per 10 lb or until I get 190 in the hams I wipe the cavity with plain old white vinegar and good old table salt. I go meat down until I have about 2 hrs to go then I flip them on their back. The reason is if you cook them skin down the whole cook once that skin crisps up the meat just boils in the grease. By cooking meat down it lets the grease render out and drip into the coals. You end up with a moist juicy pig. There is a difference between greasy BBQ & moist BBQ. I use the skin as a serving bowl Pull 1/2 & chop 1/2 mix little piedmont red into the meat before you turn it over to the vultures.