We used do pigs all the time for the 4th of July celebration in Ester. We have a BBQ pit at the park about the dimensions listed below, lined with cinder blocks. After the bed of coals is ready (we use a combination of hardwood and 10-15 large bags of hardwood charcoal), complete with some large stones for heat-sinks, prepare the pig as below, wrap in wet newsprint, and lower into the pit. Cover with more wet newsprint. The wet newspaper is a fine substitute for the leaves, and very easy to deal with. Any ink from the newsprint never gets past the pig skin. A 140 to 180-lb pig will be steamed to falling-off-the-bone perfection in 12-14 hours. I think cooking a pig this way is a lot easier than spitting it because it is extremely hands-off while the pig is cooking. We usually start the fire about 9:00 p.m., and get the pig on by midnight or shortly thereafter. Food is served by about 2:00 p.m. on the 4th of July, after the parade. Lisa Sporleder [log in to unmask] Ester, Alaska >>Cooking tips and times and other suggestions would be greatly appreciated. >>A friend has asked me for help, especially for a way to do it buried in the >>ground style. > >Okay, get out your shovel. For a 125lb pig or wil boar, dig a pit about 4' >deep, 6' long, 4' wide in solid soil (not sandy). Build a fire in the >bottom - oak or hickory wood, as you want smokeless, long-lasting coals - >three to four hours before you plan to put in the meat. Keep the fire going >until you have a bed of coals 8-10" deep. You can now line the pit with >stones, then leaves - you need lots of large, edible leaves that won't >impart any strange flavours to the meat. Slather the pig with sauce or >brush with oil (remember to leave the skin on) & place a bunch of onions, >garlic etc. inside if you wish. Place the pig atop the leaves, cover with >more leaves, and cover with dirt. Leave it to cook for 12-14 hours.