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Use 2 water pans in the roaster to make sure that you capture as much heat as possible. Insert BBQ racks with cast iron griddles over the other 2 spaces. 1 water pan could be used as a hot hold for items you are just warming or to hold items when cooked. Use the 2nd water pan with an insert to make scrambled eggs.

Check out Chef Mark Sauntry's pictures of a boned out pig, lamb and prime rib cooked with his PigOut Charcoal Rotisserie.

This winter a local Greenhouse Client booked a Pig Roast lunch for his 150 staff. A 160lb pig roast was called for, these were hungry guys: Roasting overnight was required so that the pig would be ready in time to serve at 11am
How we did it:

Don't let your guests go hungry, allow at least 1lb raw weight per person. A 100lb Pig will yield approximately 45/50lb of cooked meat.

Below are some tips on how to use the PigOut Charcoal Rotisserie, how to select a pig and how to get ready for the ultimate pig roast. Hope you enjoy and don't forget to share!

Operating instructions for how to roast; pigs, lamb, goat, and venison. Also included is general operating and maintenance instructions. Lay the pig on its side and open the belly cavity, push the spine clamps about 7 inches apart between the ribs until they appear under the skin, take a knife and carefully cut the skin so the 2 prongs are exposed.