Hi guys, heres the deal. I work at a firehouse and we want to do a hog roast. But were doing it on duty and small scale. I have a Brinkmann Smoke n Pit Professional with a side fire box. Grill surface is about 17"x35". Can it be done? What would be max size pig that would fit? I know its a vague question but before we get rolling to far with the idea we want to know if it will even work. If I get some positive feedback maybe we can work out the details, like time and temp. Thanks!