The HUB is engineered to turn up to 40kgs of balanced weight, and will be able to accommodate up to 40 kgs of boned out pork legs, beef rumps or boned lamb shoulders/legs with success every time, a long as it is balanced and secured onto the HUB rotisserie pole.
A whole pig on the other hand, is lop-sided in weight across the body and you will find that 20kg+ pigs will be too long for the entire length of the HUB. For best results, we recommend sourcing a suckling pig that weighs no more than 12kgs - that will take around 4-5hrs of gentle heat (on the highest height setting).
You’ll need more concentrated heat under the legs and shoulders section of the pig. The chest/belly will cook quicker, so a little less charcoal in those areas.