Hey all---was drooling over the past post about pernil -(cuban roast pork), and wanted some advice. My ginormous bone-in picnic ham is happily marinating away, singing songs of the motherland in the fridge. The real question---when it gets down and dirty in the Weber--do I roast it skin side up, or down??? Obviously I know what to do with the g&ts. Thanks, and happy 4th!