Saw your episode when you spit roasted a whole pig for your tv crew. Great great episode! I would love to trade roasting tips with you. Cault Fat - The last lamb I roasted I tried a technique I had read about in which we wrapped the lamb with caul fat. I did not plan it out very well and we tried toothpicks but eventually went with just tied string around the fat and it worked just find. After a while the fat melted into the meat and stuck on its own. The flavor of the meat and skin was incredible. Zip Ties not string or wire - I also learned a trick from the guy I bought my spit from to use heavy duty zip ties to tie the legs to the spit. Since no one ever eats that area they work great. The plastic is so think it does not even melt. This cuts the prep down way down. Brining? - One technique I throw around in my mind from time to time but have never tried is brining a whole pig as you would with pork chops. I think what stops me dead in my tracks every time is just that the skin would become so moist. While you may end up with tender meat you would lose out on the crispy skin. I am curious if you have ever tried this technique. Coleman Air Mattress pump - A while back I saw my neighbor using a hair dryer to fan his coals to a hotter fan. I remembered I had a coleman air pump for an air mattress and it works great. I keep it own hand and it is battery powered. One flick of the switch and I can get the coals nice and hot. Lastly I have some neighbors from Serbia who regularly spit roast a pig or lamb for friends and family. They actually prefer to roast the animal the day before and then server it the following day. I have not tried it but they say the flavor is better. Do you stuff the belly? I am trying to remember from the episode you did the pig but I don't recall that you did. I have read about people stuffing it with rice and vegetables but it does increase the cooking time. Love to hear some of your tips that you have learned through the years.