I like to have several people assist in the killing and cutting process.  It is much safer and prevents a pig from kicking the "sticker" who must cut the heart and jugular veins quickly after the pig has been shot.  While hanging the hide is carefully cut away from the body.  More fat is lost this way but then you don't have to burn the hair off or dip the pig into a big barrel of hot water and scrape off the hair.  I then cut off the head and use a recipical saw to divide the pig in two halves.  Starting with the lowest hanging meat I cut off 4 to 5 pound chunks of pork and hand it to the wrapper person.  The meat is salted and several garlic cloves are stuffed into the meat in small cuts.  The meat is then wrapped in a wet sheet material and then into a wet gunny sack material and then into a chicken wire to hold it all together.

The fire is started in the pit when the cutting and wrapping has started to get several feet of blue hot coals.  I use good hard woods to produce the coals.  The metal shelf is lowered into the pit about 4 foot down from the top.  The meat is lowered onto the shelf several feet deep.  The lid is placed on the top of the concrete Pipe and almost seals the heat and smoke inside to cook and tenderize the meat.  I don't seal it completely but I turn off the air compressor to stop heating up the coals.  A metal galvanized pipe takes the air thru the pipe to the coals below.  You can't start a fire that deep in the ground without giving it a way to breath fresh air.  I let it cook all night (approximately 8 to 10 hours).

The next morning all family members and friends pull the meat out of the pit and begin the task of removing the chicken wire, gunnysack & sheet materials.  These things are thrown out and not used again.  The meat is separated from bone and fat.... lots of fat on a pig.  A 220 pound pig will produce about 80 pounds of pulled pork ready for Your favorite Bar-be-Que sauce. 

No need to tell you how good this smoked meat tastes! 
Ya all come over when you smell our smoke.