Barbecue Pits
Before there were smokers, there were pits. A pit is simply an enclosure that holds the heat of a fire and the meat above it. Here is how the main kinds work and which one suits your cook.
Why "pit" barbecue
Early American barbecue was often cooked in trenches dug in the ground, with whole animals laid on poles or grates over beds of coals. The word "pit" stuck. Today it covers everything from a hole in the backyard to a brick structure behind a barbecue restaurant, and many cooks call any large smoker a "pit." The person who runs it is the pitmaster.
Direct and indirect heat
Pits fall into two broad families, and the difference changes how you cook.
- Direct-heat pits have the meat directly above the coals, usually at a good distance. Coals are burned down separately and shoveled under the meat in small amounts to keep the heat low. Drippings fall onto the coals and turn into flavorful smoke. Traditional Carolina whole hog pits and cinder-block pits work this way.
- Indirect-heat pits keep the fire to one side or in a separate firebox, and the heat and smoke travel across or through the cooking chamber. Offset smokers and many brick "pits" in Texas barbecue joints are indirect. Learn more on our offset smoker page.
Kinds of pits
Cinder-block pits
Concrete blocks stacked dry into a rectangle, with a grate across the top and a cover. They are inexpensive, can be built in an afternoon, and taken down when the party is over. They are a classic choice for whole hogs and big batches of shoulders, chickens or ribs. See how to build a cinder-block pit.
In-ground pits
A hole is dug, a fire is built in it to heat the earth or stones, and wrapped meat is buried to cook slowly in the trapped heat. Versions of this method appear in many cultures, from the Hawaiian imu to Mexican barbacoa cooked in earth ovens and New England clambakes. See the in-ground hog pit.
Masonry pits
Permanent pits of brick or block, sometimes with a chimney and steel doors, are found behind many barbecue restaurants. They hold heat beautifully and can run for years, but they are construction projects that may require permits and professional advice.
Steel pits and hog cookers
Welded steel cookers, often on trailers, come in direct-heat and indirect designs. Many are built for whole hogs and large catering cooks, and rental companies in many areas offer them by the day.
Choosing a pit
| Pit | Best for | Trade-offs |
|---|---|---|
| Cinder-block | Whole hogs, big one-time cooks | Labor to tend; needs a separate fire for coals |
| In-ground | Wrapped whole animals, events, tradition | Digging, no checking progress; site restrictions |
| Masonry | Regular high-volume cooking | Permanent; cost and permits |
| Steel hog cooker | Whole hogs, catering | Cost or rental; towing |
| Offset or backyard smoker | Brisket, shoulders, ribs | Too small for a whole hog |
Fuel for pits
Traditional pits burn hardwood down to coals in a separate burn barrel, then shovel the coals under the meat. Hardwoods such as oak and hickory are common choices. Many cooks use charcoal instead or in addition, because it is easier to manage. See our guide to wood and fuel.
Safety around any pit
A pit holds a lot of heat for a long time. The USDA Food Safety and Inspection Service advises:
- Set up in a well-lit, well-ventilated area away from trees, shrubs and buildings.
- Use only approved fire starters, never gasoline or paint thinner.
- Cook only on surfaces made of materials intended for cooking; avoid galvanized steel cans and other makeshift containers, which can leave chemical residues.
- Use two thermometers: one for the pit and one for the meat.
Beyond that, common sense goes a long way. Keep children and pets clear, keep water or a fire extinguisher nearby, never leave a burning pit unattended, check local burn rules, and make sure coals are completely out before you leave. Charcoal and wood fires produce carbon monoxide, so never burn them in a garage, tent, or any enclosed space.
Next steps
Planning a pit cook
Whatever pit you choose, a good plan makes the day easier. Decide what you are cooking and how many people you are feeding, measure the pit, and gather far more fuel than you expect to need. Arrange cold storage for the raw meat, since the USDA Food Safety and Inspection Service advises keeping it at 40 °F or below until it goes on the fire. Line up a helper for overnight shifts and for any heavy lifting. Keep a notebook of times, temperatures and coals added; it becomes the most useful tool you own for your next pit cook.
Sources
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