Don't let your pig roaster get too hot! We used the traditional caja china method that we've used the last two years on our annual pig roast last weekend. I must have used more charcoal than normal this year, as at about 3 hours in, we noticed rendered fat pooling at the bottom of the roaster. A few minutes later we noticed the fat burning. I wasn't too concerned--until a gust of wind came up, blowing the foil off the top of the roaster, and fanning the fire. Within seconds, the flames were over my hand. My dad (visiting from Michigan) and I rushed to find pot holders and remove the pig. We got it off, but not without burning some hair along the way. Amazingly, although the skin was charred, the meat was still fine on the inside and the pig was still more successful than not.
I can't say that the foil (melted) and the feet (combusted) fared so well...
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