I'm sure someone will be along willy, I have not smoked a whole hog yet and I would like to hear some wisdom as well. as far as running the smoker goes, do it just like I did in the video.
Just finished cooking my third hog on my reverse flow since my last post. All three have been very good. I did all three butterflied and belly down, cooked at 250. The skin does not get crispy, but the meat is outstanding. Been using a mixture of lump mesquite charcoal and pecan wood. Cooking the shoulder to 193. Seems to be working.