I got to know and befriend many Samoans during my Army days. They used to do this about every Saturday during the warmer months. Just dug a hole, wrapped the pig in banana leaves and buried it with hot rocks and coals for the day. It was incredible.Best pig roster on the market. I've thought many times of getting one and doing away with my smoker. I have a friend that uses hid bobcat to roast a pig, Digs a hole and wraps pig and has a steel slab he puts over the pig...it's completely covered and cooks from above...Best I have ever had. This is same concept.
I would add wood chip box on bottom for smoke flavor as well
I agree on the experience thing, I have a rotisserie that can handle a 200+ pound (live weight) with head removed. Charcoal fire. Have done many weddings and other large events. Always very well received.if you are going to do whole hogs you will need the #2 that takes up to 100 lb pig, but a 100 lb pig will only fit in that box if you cut off either the head or a good portion of the hind legs. The price point on whole hogs that i have purchased seems to drop in price above 70 lbs. so i usually go for a 70 to 100 lb hog. also keep in mind that a larger hog will take longer to cook than the instructions show. best bang for your buck in a whole hog cooker in my opinion. further food for thought if you have never cooked a whole hog. everyone that attends will never forget the experience if done right.