- 1). Dig a pit approximately three feet deep. Make the pit long and wide enough to contain the pig to be smoked, but not so large that space is wasted. You want the heat and smoke to concentrate in the enclosed space as much as possible.
- 2). Cover the bottom of the pit with a single level layer of large rocks.
- 3). Dig notches into the earth at the ends of the pit about halfway to the bottom. This will provide a resting place for the pig spit.
- 4). Fill the pit with hardwood logs. Apply lighter fluid and set ablaze. Allow the fire to burn down until it's only a layer of hot coals and embers along the bottom.
- 5). Fill several aluminum pans with sawdust. Lower these carefully onto the embers below. Try and position each pan so that it's resting on a rock rather than on wood.
- 6). Drive the spit through the pig and rest the ends in the notches.
- 7). Cover the pit with something non-combustible, such as a section of chicken wire coated in aluminum foil. Leave a couple of small openings for air to cycle in and smoke to move out. Check the pit regularly. If the smoke subsides, add more air and some more sawdust pans. If the embers flare up, restrict the airflow until they subside.
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