How to Build a Roasting BBQ Pit
A roasting BBQ pit allows you to slow cook large pieces of meat, up to an entire animal. Barbecue roasts are a fun fair weather activity, especially when part of a family reunion, jam session, or company picnic. Roasting BBQ pits can be simple holes in the ground, a firebox and roasting irons welded by your local blackmith, or elaborate outdoor kitchens, complete with prep and serving counters, sinks and beverage coolers. Does this Spark an idea?
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Instructions
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Decide how large you want your roasting BBQ pit to be. For best results when roasting, your pit should be no more than 6 to ei8ght inches deep, and at least 6 inches longer and 6 inches wider than the largest piece of meat you intend to roast. The reason for the shallow depth is to ensure that air will be able to reach the fire. If you decide to make the pit deeper, it is best to build it above ground, build a grate at least six inches off the ground inside your firebox, and leave air openings all the way around your firebox at ground level.
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Have your local blacksmith weld a firebox and roasting irons for you from sheet metal. Although you could weld the metal yourself, your local blacksmith has the supplies, safety equipment and expertise to give you a quality product that will hold up to years of use. You can also buy a ready made firebox and set of roasting irons, but these are likely to be imports and may not hold up as well over time. To find a local blacksmith, visit the online blacksmith forum, I Forge Iron.
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Dig your pit 6 to 8 inches deep, and six inches longer and wider than the largest item you intend to roast. Set firebox into pit. Drive your roasting irons into the ground at each end of the firebox at least 1 foot deep. Roasting irons should be set into the rings at each end before driving them into the ground. Pour a layer of lava rock over the bottom of the pit, just enough to cover it an two to three inches deep. The lava rock will provide small air spaces as well as holding heat for longer, slower roasting.
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Make a bed of hardwood coals in the firebox before roasting your meat. Choose aromatic woods such as hickory, mesquite, cherry, or apple for more flavorful results.
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Marinate meat overnight or slather it in barbecue sauce before roasting for best results.
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Tips & Warnings
Cut chunks of meat from the carcass as it roasts. This will ensure that one part does not burn before entire carcass is cooked through.
Resources
- Photo Credit http://swissparknewark.com/facilities_main.html
