That looks fantastic!
I've helped do several, mostly on a similar setup but with gas in a converted 500 gallon tank and a closable lid. We wrapped them in a layer of chicken wire to keep meat from falling off. Did one on a rack split down to the skin like the Cuban style over coals in a cinder block rectangle about 3' high, that was good too. Went to a party once where 6 halves of 90-110lb CA feral hogs were done between expanded metal "stretchers", those were excellent.