[livwire68]

Alright here is my dilemma- Do I go for a in ground setup or more of a above ground set up? My set up will be simi permanent so I am thinking above ground. The other reason I would like to go above ground is I can use wood to help flavor the meat and control the temp easier. If I go below ground I would rely solely on brine/injection to flavor the meat. I will most likely go above ground. So now should I split and lay out flat or leave as is to baste in its own skin (which is the way I have helped a few times). Both ways leave access to season but un-cut I can add whole chickens and other goodies and sew it up and cook that way. If I go above ground I would want to devise a lid and not wrap the pig in foil, reason for this is to help keep in heat and moisture and allow the wood smoke to mingle with the meat in perfect harmony. I guess I know the answers to my questions, but does some one have more experience or can throw out some pro's and con's!