Our work crew has decided to have a family picnic and roast a pig. We are complete newbies to the pig roast. We usually drink too much and burn a few hotdogs at the normal picnic. One of the boys will be doing research this weekend on the pit, spit, etc. Because I am labeled as the strange dude that is always burning something, I have been put in charge of the fuel (wood). I have several questions I'm hoping you guys and gals can answer. Please keep in mind we are not trying to win any blue ribbons here. We are pretty much trying to keep it simple and shoot for average. We are using a pit, not a smoker. I have been told it will take around 8 hours for a 50 to 60lb pig. How much wood do I need for 8 hours of pit burning? Do I supplement with charcoal? I have also been told apple wood will enhance the flavor. I just obtained a pickup load of apple for this occasion from a friend. Pics are of the same load in various stages of unloading to show accurate amount. Is this enough apple wood? When do I throw the apple on the fire? What other wood do I use, or should I stay away from? This apple was cut green several days ago. I heard it is better green for flavor. If this is the case, should I wait to split it days before the roast (mid aug)? Any advice would be appreciated.