I'm planning a pig roast for my boyfriends 30th birthday. I've done a lot of research on the internet about sourcing, prep, rentals, etc
My question is about roast times. I'm getting a 60-65# fresh pig and I was planning on roasting it on this open rotisserie like this:
I was budgeting about 6-8 hours to roast at about 225 F (from most websites).
Now my sister roasted a 50# pig in a closed grill like this:
SHE says that it took her pig forever to cook and I should start it overnight (12+hours) to make sure its done in the early afternoon.She also says the meat will start to fall off the pig long before its fully ready so I should use chicken wire on the outside.
Does anyone have any first hand experience about how long it should take? and if chicken wire is really required?