I have purchased a Rotisserie that comes with a five foot ash wood spit and a five foot metal spit. I plan on starting out cooking some whole ribeyes, boston butts, etc... first then working my way up to doing a hog. Does anyone have any good instructions on spit roasting a whole hog. The rotisserie I purchased is from DB Entertainment and pictures are at http://www.bbq1.com/index_BBQ_1_Rotisse ... allery.htm , From speaking with the rep I bought it from, the ash wood spit would be used on the hog. If anyone has any good advice or instructions on the best way to spit rotisserie a hog using the product I purchased please let me know.