357 ; when we cook one over coals,we dig a pit about 2' deep and 3' to 4' long. build a good fire in it and let it burn down till it is just hot coals.them we put the whole 1/2 of a hog,or 1/4 what ever you got on the wire and keep a close eye on it.you can rake the coals back from one end.that way you got hot end,med hot in the middle,and the other end is low heat.
We takw oil and vinigar and mix about 1/2 and 1/2 to keep mopping it all along,that way it doesnt dry out.
You don't want to cook it fast,takes about 6 to 8 hrs. for a 1/2 hog 50 to 60 lbs.

after it gets about done then you can start adding BBQ sauce.

we always skin our hogs.some times on a smaller one 50lbs,we put it in a large plastic container and season it and pour a jar of Zesty Italin salid dressing over it and let set overnite.

I have an electric smoker with the water pan under the meat. that is a real good wayto cook it then put some BBQ sauce on it. the water pan helps with the moister so it doesn't get dry.

good luck on getting more.just experiment with the cooking.you can't mess it up as long as you don't burn it or over cook till it dryes out.