I'm shopping for a spit rotisserie to host pig roasts.  Currently looking at this one:  https://www.amazon.com/dp/B013M66LPG/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=382KESHI6TU0N&coliid=IWGV7O8Y54JEE

I have no idea what I'm doing, just winging it here, figure I'll learn as I go.  Advice/recommendations are most welcome.

Buy this instead- works like a champ:
https://www.amazon.com/Asadora-Roasting-China-Roaster-Aluminum/dp/B005N0ZN2C/ref=pd_sim_sbs_86_5?ie=UTF8&psc=1&refRID=0KX2DGRY88FTHSZV6Q5P

Got a relative with one and it WORKS.  Also badass for large quantities of ribs and butts etc.

Maybe not this exact one but a similar one works like a champ.

What this guy said...

Yup.....I have been to many pig roasts where this box was used and it works great.

I went with the one I linked.  If it were purely for food prep purposes, I would have done the crate thing, but having the pig out there roasting for everyone to see...there's just a cool factor there that I can't get past.

I'll post some pics when I roast the first pig.  Wish me luck!

You would love the crate.....high on cool factor also.

I have been to pig roasts using both methods and I will tell you the crate method is clearly better...no question about it.

Everything about the crate method screams that it is the better method, so I don't doubt for a second that it is.  Easier...quicker...more even cooking.  A spit just satisfies some primitive urge I have to roast meat on a stick over a fire.

I have 2 pig roasts lined up this month.  Cola Warrior East, we're doing an 80-100 lb pig, and then I'm roasting a 60 lb pig for Halloween's Eve.  I'll post pics after CWE, so check back in a little over a week.

4th to recommend the caja china, its the only way to do it here in FL for a whole pig. Most Latinos will agree

The pig was great...ended up being 88 lbs, cooked for 19 hours, it was delicious.  Depending on the time, I was too drunk or too busy to take pictures, but there are some here.  (Warning:  Some Cola Warrior photos might be...offputting...avoid while eating.  )

To be honest, it was kind of an ugly pig, and it didn't cook up pretty, but every inch from the neck down was incredibly flavorful, tender, and delicious.  The head itself was almost raw...because of the discoloration, we thought it was overcooking, so we tamped down the heat under its head, and it just never cooked very well.  And when I do it again in 2 weeks, I'm going to mop the pig as it cooks to avoid those streaks from where the juice ran over the outside and darkened.

Pig #2 should be pretty awesome, looking forward to it.  

I used to pit roast pigs. Stuff them with turkeys, wrap it in banana leaves, wrap it in wet burlap, wrap that in chicken wire.



Pro-tip: More than one pig can fit in a pit.

I've had a few pit pigs over the years, and I have never, not once, gone back for seconds.  I don't know if it was bad pigs or bad cooks, but whatever it was, it was bad.

The spit pig I did a couple of weeks ago?  I'm glad there were 100 other people there, otherwise I might have eaten the whole damned thing.  

The 60 pounder gets picked up tomorrow evening.  This one is getting mopped regularly, so I'm hoping it's a prettier pig than the last one...but as long as it tastes as good as the last one, I'll be ecstatic.

Hopefully I get more pics of this one, too.  All I have to do this time is cook the pig and drink beer.

 
That's good duty if you can get it.

The pig was butterflied when I picked it up from the butcher.  Didn't find out until midnight when I unwrapped it to spit and truss it.  We had to improvise and essentially make Franken-pig:





It didn't work.  

Looked okay on the outside, but it needed to go another 5 or 6 hours...the pics are from the 15th hour.  We couldn't cook it any hotter than we did because it just turned into a big grease fire when we tried.

The butcher gave me a full refund when I contacted him this morning to let him know.