Rotisserie or Grill included. Grilling area 32" x 60" warming rack 12" x 48". Charcoal not included. Rotisserie will handle up to a 220 lb hog. Holds 60- 80 pounds of charcoal.  2" Ball Required. 

SET-UP INSTRUCTION FOR CHARCOAL HOG ROASTER

To use as a rotisserie pit, open lid, making sure latch is secured in slot, & removable grill supports must be removed from inside of pit to enable rotisserie to move freely.

Load rotisserie unit first, then assemble motor into rotisserie unit.  Insert pin in shaft and bolt motor down.

To unload, remove pin, and remove rotisserie.

To use a regular pit, remove motor and rotisserie unit, then install three grill supports, insert grill on top and place warming rack on back top of grill.

Clean up:  remove carcass, pressure wash and remove all ash. 

Tips for pig roasting

Preparation for pig roasting;

Season with garlic cloves by punching holes with narrow sharp knife and inserting about 15 - 20 cloves for a 200# pig.

Hog roasting;

Start with not more than 50# charcoal in center of grill.  Light, let get hot and spread out with poker.  Keep larger share of coals under front shoulder and hamn area.  This amount will approximately do a 200#  whole pig in 7 to 8 hours keeping lid closed only to baste and add seasoning.  Pig does not have to be turned when roasting on screen will get done evenly.  Any favorite seasoning may be used as pig is roasting, check hams first.  Use gloves when removing pig.  If necessary to add charcoal, pull screen forward with pig on and add charcoal, then replace screen.  Tighten down clamps as pig continues to cook.