Hello all- this is my first post and am in desperate need of advice. I will be barbecuing a half of a pig on Saturday that will weigh about 20-25 lbs. I plan on low and slow- 225-235 degrees using a home made steel drum smoker. I know I want indirect heat but what kind of time frame am I looking at? Will it be longer because the pig was older/bigger when it started and I am only doing half? The meat being older etc and not a very small 20lb suckling pig? I am thinking in the ball park of 9-10 hours but really am not sure. Any suggestions/experiences would be welcome!