Preciate the response Tree Climber.
It was a small 80-90 lb pig.

I cut the "backstrap" off whole like you would a deer, the same with the tenderloins. I kept one hind quarter whole on the bone, and boned out the other hind quarter. Front shoulders whole. Do you reccommed smoking the quarters then making bbq?

Also, a friend of mine said he could put us on more hogs, and I was thinking of cooking it all day over a pit, or in the pit, however its done, so I would need a few pointers about how thats done. Like, skin intact, directly on the coals, under the coals, on a chain link fence a foot or so off the coals so it can bee flipped, etc. I dont know much about that type of grilling.

Thanks!