Need a temp and time for smoking a whole pig ASAP

I'll let the experts weigh in but in the meantime, thought you might want to check out the following post, which documents (with photos and captions) the smoking of a 63-pound pig. Scroll down through the first couple of photos and you'll get to the whole pig part: http://www.smokingmeatforums.com/t/88258/howdy-from-lynchburg-south-carolina

Can you give us a little more info -- like size of the pig, what kind of smoker, etc. This should help those who can weigh in. Thanks!