Curl tail and cover both the tail and ears with foil. The chef must be on hand during the barbecuing to keep the fire hot and to check the coals for flare up. For Spit Barbecuing - Charcoal Unit Start fire early. Figure starting time needed by subtracting the hours needed to cook the pig plus one hour from the planned serving time. Use 5 lb.
Coals are ready when they glow and are covered with a white ash.
Plan to add about 2-3 lb. Insert forks securely in pig and tighten. Insert barbecue meat thermometer in heaviest part of hind quarter. Pile hot briquettes for spit barbecuing and extend the coals in a semi-circle where the butt end of the pig will be placed. Attach spit to unit.