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Roasting a "whole hog" is one of the simplest yet over-hyped issues. A "Cajun Coffin" will roast a pig in just a few hours depending on size of the pig and how it's prepped. The "coffin" is made from cinder blocks, 4 long, 4 high, 2 wide, covered with a sheet of metal. It becomes a convection oven. The pig is placed on the expanded metal back side up. The blocks maintain almost 100% of the heat. A small opening on each end is necessary for air flow. Two large bags of lump, natural hardwood charcoal is all the heat needed, but adding several pieces of hardwood always imparts good flavor. Hickory, oak, pecan, or apple woods are best. A long meat thermometer is needed to check the meat's internal temps after a couple of hours. Pull the metal cover back and insert in the hind quarter to check temp. Should be at least 160.

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