mzer, nice guy I really want to see how the different cuts come out. Lets see a shot of the belly, back, loin and ham? What is your method for determining when its done?
I only took the one picture. Basically, you determine doneness by feeling the movement in the joints. Then I take it out, let it rest until just above room temp, cut out the backbone, split the head and cut the body, shoulders, legs into serving pieces, place on a drip pan, then make a hotter fire from vine cuttings and stick the pan back in to puff and crisp the skin. The cuts you mention don't really exist on an 8 pound pig. I mean, I suppose they do, but you don't separate them as such.
We do them on a fairly regular basis. I'll spit roast them or cook it on a rack.
That pit was the best 80 bucks I ever spent.
50 to 75 pounders.
pretty cool set up salty.
I Hope that's not galvanized chicken wire. You could end up getting a toxic dose of zinc and other heavy metals. Even the fumes from heating galvanized steel over a flame are dangerous, and can cause the "zinc shakes".