Thanks for the replies.
My responses are:
The cut is quality loin with a good, even rind
Left open in fridge overnight for drying
Lid closed to keep the heat in
Fire isn't massive as the coals are set to one side / not enough room for lots of charcoal and a drip pan
Flames come from the drip pan and from the squirts of fat on the coals
Some of the flames lap up to the Rose.... At which point I close everything off
...so it's a bit of a roller coaster when cooking. And, I can't leave the kettle unattended which is a pain when entertaining. I didn't have these issues with my Webber kettle which I've used for many years.
Now thinking of having two smaller fires either side of the drip pan
Now thinking of having a cool fire and using my electric lighter gun (paint gun) for crackle at the end
Deflector plates - I was under the impression for a rotisserie it was supposed to be direct. Hmm. Let me knowmif anyone else uses them?
It's fun to think of the thousands, possibly hundreds of thousands of pork roasts crackling away across the U.S. right now.
Awsome forum btw and merry Xmas everyone.