Have my BGE about 3 weeks and getting the hang. Thinking about my first big project - whole suckling pig. Good bonding time with my sons-in-law. I live in Wayne, PA, Philadelphia suburbs. Where can I get a pig. Can use all the suggestions in the world. Thinking indirect heat at about 250. How much time per pound. Thoughts? Applewood chips or not? Any links to suggested recipes will b most appreciated. I promise to take pics and post.