I put several pieces of rebar across the pit by notching the edge of blocks on each side. Then lay a piece of remesh available at the hardware store to make the support. I make the pit longer than the pig by about 1.5-2 feet. At one end I break the side out of one of the blocks on the inside, making a chimney. I place the pig on a sheet of expanded aluminum sheeting also available at the hardware store. That way you can lift the pig out when it is finished and it will not stick to the remesh grill. At the far end of the pit opposite the end with the chimney is the fire box. I just build a fire and using a piece of concrete culvert I make an opening for adding charcoal and wood chunks as needed as the cooking progresses. After getting the fire hot, I place the pig butter flied belly down on the sheeting on the remesh, then cover the pit with either steel sheeting, fire proof sheathing or plywood covered with foil. I make the pit as air tight as possible. To control the temp you can simply lay a piece of wood or sheet metal over the hole in the blocks acting as the chimney. I find that partially covering the fuel hole also works to dampen the fire and keep it at a moderate temperature. A remote digital thermometer is great to have too. I put the electrode in the ham and don’t have to open the pit until the pig is finished. The heat moves from the fire pit end across the pig to the chimney vent at the far end. I cook mine for a full 20-24 hours at around 190-200F.

olivia71783@yahoo.com