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And so it begins...

I'd like some crispy skin please....

My brother in law has done a couple in this thing he bought....it's a 5 sided wood box lined with sheet metal and a sheet metal lid. U lay the hog in the box and keep adding charcoal on top of the lid. They turned out great but didn't have the skin crisps like u have.....look delicious
 
I don't remember much about how they did the whole process cause I was a little kid......when I was real small we would go to my great grandparents farm. They would host a community cookout and all the people would come. Fish, swamp cabbage (heart of cabbage palm), venison, and they would dig a pit and get the fire going the day before I assume cause it was already coals when we would get there in the morning. They made a lid/top/cover out of long thin green branches and grape vine and covered with palm fronds. The hog cooked down in the hole with the palm frond top keeping the bugs off. I wish I would have been able to get to know them better
 
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