I built a cinderblock pit to cook/smoke a whole hog for thanksgiving. I don't know what I am doing. Don't worry, my wife is making turkey as a backup so the guests wont go hungry. The american guinea hog (AGH) is probably about 130 to 150 pounds. The AGH breed is different proportions than other hogs, bigger shoulders than hams, supposed to be more marbled, a lard type hog. I have never butchered any hog, so won't know to compare. Here is a post of what the carcass of the AGH is like. http://therealdeihlchef.com/?p=177 If you flame the hairs off and leave the skin on and then use a cinderblock pit to cook/smoke the whole hog with its skin on, will it taint the taste of the meat at all? Will the skin be edible? never roasted a hog at all. I don't have a scalding tank or scrapers, but would like to leave the skin on if possible. Anybody ever done this? Or fi you haven't, do you know of any concerns I should have? Thanks for the help. Hoping to do it for thanksgiving get together.