I'm planning to do this for New Year's. Does anyone have any experience with this? I could use tips on
1) rigging up some kind of roaster--I suppose I could just rent something, but I kind of like the DIY approach
2) cooking strategies/timing (our pig will be 30 lbs and will arrive all trussed and stuck on the spit)
3) horrible mistakes that can be avoided through your kind words of warning.
All help appreciated!