PIT BARBEQUEING

The Pit

It starts with the pit. The whole should be dug to around three feet. The depth will determine how much can go in it so consider three feet a minimum. The width and length is determined by the size of the meat that you want to cook – it should be 12 to 18 inches bigger on each side. So let’s say you have a whole hog that measures 4 ½ by 2 ½ feet. Then your pit should be 5 ½ to 6 feet long by 3 ½ to 4 feet wide.

Now that the pit is dug it’s a good idea to line it with stones or brick. This helps to evenly spread the heat which results in even cooking. Bricks are typically the best choice because they have already been fired. Found stones can crack or sometimes even explode based on the minerals inside them and their history.

The Fire

There is nothing small about a pit barbeque. The goal is to wind up with about a foot’s worth of burning hot coals evenly spread over the floor of the pit. There are two choices for accomplishing this goal. The first is to burn logs down to coals. This can take a long time – most of the day – so some barbequers prefer to use charcoal. This can work fine, it just takes a lot of the stuff to fill the pit to a foot.

The Meat

Pit cooking takes a bit more planning than simple grilling. The meat should be seasoned and prepared however you like. Then it needs to be wrapped so it will hold together during the long cooking period and so it will cook evenly. A wide variety of things have been used through history to wrap meat including large leaves like banana which provided both protection from scorching and moisture to the meat.

A simple, basic package that works really well starts with many layers of aluminum foil wrapped tightly around the meat. This is followed by a lot of wet burlap which is held in place with chicken wire or a heavy wire frame.

Putting It All Together

Now you’re ready to cook. Get some friends to help you lower the meat into the pit. This is easiest done with a couple of boards placed under the meat then lifted like a patient on a stretcher and placed in the pit. Then simply pull the boards away. Once the meat is in the pit it needs to be covered. The goal is to starve the hot coals of oxygen. They will remain hot but without fire the burlap and meat will not catch on fire.

This can be done with dirt but that’s messy and requires digging through hot coals later. Sheets of metal work nicely and can trap the heat for a long time.

Don’t set any timers. Chances are you don’t have any sitting around that go as high as the amount of time you’ll need for this. The amount of time depends on the proportion of stuff cooking to coals. Most pits will cook in around twelve hours but with multiple meats or lots of vegetables cooking time can go up to two days. Fortunately if you’ve followed these directions you’re meat will last quite a while even after its down giving you a lot of wiggle room with the time.