Hi there I'm new in this forum and was hoping to get some info on meat smoking. I have a treager that I use a bit but not a huge fan of yet and I build a large smoker that I have done sausage, ribs, brisket, Turkey and jerky in. My next plan is to do a whole hog but I'm wondering if I can do it hanging? I'm in the middle of building another smoker that I could build so I can lay a hog in it. Or build it upright. I live in Saskatchewan, Canada and do a lot of hunting and fishing. And do a fair bit if my meats in smoker. I'll try load a picture of my smoker that I use now.