increase a little quicker.
Put salt on the pork skin because it actually made crackling and was edible - worth putting a bit of effort in to it too.
We intended to use garden wire to hold the deer on to the spit but the 3 shops we went to didn't have any. We used garden twine which was fine until there were any flames or we had to move the deer closer to the heat. This was just lack of preparation on our part.
We need to decrease the angle of the spit so the haunches of the deer are slightly closer to the heat and will cook a little faster - We put them on a grill over the coals for another 5 minutes while I prepared the fillets and shoulders for eating. This may have not been an issue had we turned the deer more regularly throughout cooking though as they really only needed minutes more on the heat.
Overall it was a success. It tasted great and we all enjoyed the process. There is something so simple and satisfying cooking a whole chunk of meat with fire, and just taking the time to be outside (regardless of the fact it was pouring with rain and we had to make a makeshift tarp shelter.
We plan on cooking a whole animal again soon, probably a suckling pig this time but another thing we have always wanted to do is dig a hole and cook something underground....so watch this space...
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