Wanted to share the smoker I helped design and my Brother built for my Dad. This thing worked great. I don't have any inside pictures but there is a charcoal tray with a trough and baffle between it and the pig which is on a shaft with two baskets. We split the pig so it has ribs facing ribs and actually bastes itself during cooking. We are going to make a few mods to it and then build a smaller version.
PigNit

Wow, that's some rig, I'd love to see some pics of the inside and of it in action!

Huck

That's one of the best lines in one of the best movies of all times.

The night we took her on her maiden voyage my camera's flash went on the blink and I didn't get any pics of her cookin. It is a great design that we worked on for a couple of months. The pig is cut in half and mounted in two baskets mounted to a shaft so that the ribs are pointing to each other. You rotate the pig every couple of hours and it is actually basting itself. The first pig turned out really nice and very tender and tasty but there is a lot of room for improvement. The next one is going to be awesome. I'm trying to talk my Dad into filling it up with about 20 Boston Butts for the next cook. I've got a really bad pic of the inside I'll attach.

Can you tell us a little about the grease management? I'd have to suspect with that much pork over hot coals there is a potential for some pretty serious flare-ups?

Huck

We are working on a patent right now to produce a line of cookers. Cooked the pig at 250/300 for 8 hours and no flare ups. Not only that, the grease burns off and bastes the pig. It is done with a baffling system. I've never seen anything like it before.

Huck,
The coals are on a grate about 3 inches above the floor. Right at a foot above the charcoal grate is a 6 X 6 trough that runs the entire width of the cooker. There are two baffles on each side of the trough so that when the grease runs off the pig it either sears and burns on the baffles or runs into the trough. I was really surprised at how little grease was in the trough after we cooked the pig. The baffles leave about 2 inches all the way around the cooker for the heat to rise and they are set about 2 inches above the trough so that the heat can come up the middle also. The spit is designed for two cut halves of pig. They load into baskets one over the other ribs pointing to each other. This is also a self basting thing. Charcoal and wood chunks are loaded from the rear so the door doesn't have to open. I'm working on a much smaller version of this thing. You could actually get two whole pigs in this one. The spit is made to turn by hand one half turn every now and then to keep things even. I'll get some better pics of the inside next time we smoke with it. I'm going up to KY for Christmas and might just fire that mother up with about 10 butts in it just for fun.