Celebrated a birthday, Fathers Day, and my buddies son graduating with a Masters in Enology. Forty pound Piglet roasted nicely at 275 over Oak, Madrone, Pecan, and Mesquite. Piglet roast went very well. Used 46 blocks to build roaster (note the blocks on the bottom turned to let air flow, one on each end). The cooker produced and held heat very well. Two T posts and hog wire panels sandwiched supported piglet so it could be easily turned for basting and inspecting. I brined the piglet overnite with 3/4 cup of salt per gallon of water with some star anise thrown in. I injected the thicker meat sections with a mixture of apple juice, white vinegar, and a little brown sugar. I brushed the piglet with olive oil a number of times using a Rosemary mop. I used and highly recommend those remote temp sender probes to relay meat and fire temps. Took the meat to 180 then wrapped in foil and rested before carving. Served with my Wifes Chapotle dressing coleslaw and fresh baked Cherry pie. How do we survive up here on the North coast? I made up a light mustard sauce using a recipe Fuge member "Whistle" posted as a guideline. It worked very well as I did not want a heavy catsup type for a Piglet. Roxy's Mustard Vinegar Sauce 1 cup apple cider vinegar 1/2 cup Yellow mustard 1/4 cup onion finely minced 2 cloves garlic pureed 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 1/2 cup brown sugar 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon Tabasco sauce I took these before pics but was too busy to take after. One of the kids took after but has not sent them to me. Meat came out great, very moist and tender. Folks dang near ate it all up. I grabbed some for sandwiches the next day. We drank a lot of good wine, mostly Syrah's from all over the State. The cooker was supposed to be temporary with the blocks to be used in my friends house construction. He like it so well it is staying in place as a party cooker.