Making barbecue properly is an art. This is the continuation of a series of articles that will discuss the many ins and outs of creating the culinary delight known as barbecue.
In the next few articles we will discuss cooking vessels. In the barbecue world most of the cooking vessels are referred to as “Pits”. A pit can be as simple as a hole in the ground, or as complicated as a double wall insulated box, complete with self feeding fuel, self regulating damper systems, and complete video and sound systems built in. Grills can be a suitable heat source, but generally run too hot and cause meats to cook too quickly and dry out before they get tender.
This section will be for home enthusiasts. There are basically two inexpensive, readily available choices; the bullet and the offset. Both styles are available at your discount supercenter, home building center, or online. Keep this adage in mind: “It’s not the cooker, it’s the cook”. This saying has been stated so many times on the circuits it’s almost cliché. It is one of the truths of barbecue. A true Pit Master can make good barbecue on any kind Pit.
That said, what makes a good pit? It is critical that the beginner choose a good vessel. A positive experience is crucial to keeping interest in the hobby. Look for a well made, well behaved pit. The technique is to be able to control the convection in the cooking chamber. Heat and smoke should spend quality time with the meats, not run by it and wave on their way out. Think carefully about what you want or need to cook and buy the vessel that fits those wants and needs. The rule of thumb is to buy one size bigger than you think you need. You won’t regret it. This article will get you started, after that you’re on your own.
The offsets have a history in the oil fields of Texas and Oklahoma. Originally made from leftover large oil pipe, these pits are two cylinders welded together horizontally. One chamber serves as the cooking chamber and one as the firebox. A stack is generally located at the opposite end from the firebox. Offsets have the advantage of being able to burn logs, but they require constant attention to control the fire. Since the fire is on one end of the cylinder, temperatures vary significantly firebox to stack end, and top to bottom.
Bullet pits or “water smokers” are vertical cylinders with a grate on the bottom for fire, a water pan over the fire to help regulate pit temperature and humidity, a center chamber with racks for meats, and a cylindrical lid. Cheap models are hard to regulate and are difficult to control. Better models have vents on the bottom to control air intake and a vent in the lid to help control convection. By far the best pit for beginners is the Weber Smokey Mountain, or “WSM”. It is a bullet style pit that is very popular both in the backyard and competition circuits. Once it’s adjusted, it can hold a constant temperature for a long period of time on one charge of charcoal. The WSM is ceramic coated and used correctly will outlast all of the cheaper models like it, hands down. The pit is used successfully in competitions up against pits that cost a small fortune to own. It can be bought at any True Value or online. Weber sets a price minimum so prices are fairly consistent dealer to dealer.
Homemade pits are very popular. Some are made out of drums; 35 or 55 gallon drums are cut in half and grates are added to hold meat. Coals are either banked on the sides or spread out under the meat. Stacks or vents are added on top to provide an outlet and aid convection.
Choosing a good pit can be a challenge. There are many factors to consider. Size, style of convection, fuel use, and length of time on a charge all need equal consideration. The most important factor is your budget. Making your own cooker is a great way to spend a few Saturdays with a cooking buddy or teaching a youngster how to weld. Once you choose your pit, season it well and get cooking.
In the next few articles we will discuss cooking vessels. In the barbecue world most of the cooking vessels are referred to as “Pits”. A pit can be as simple as a hole in the ground, or as complicated as a double wall insulated box, complete with self feeding fuel, self regulating damper systems, and complete video and sound systems built in. Grills can be a suitable heat source, but generally run too hot and cause meats to cook too quickly and dry out before they get tender.
This section will be for home enthusiasts. There are basically two inexpensive, readily available choices; the bullet and the offset. Both styles are available at your discount supercenter, home building center, or online. Keep this adage in mind: “It’s not the cooker, it’s the cook”. This saying has been stated so many times on the circuits it’s almost cliché. It is one of the truths of barbecue. A true Pit Master can make good barbecue on any kind Pit.
That said, what makes a good pit? It is critical that the beginner choose a good vessel. A positive experience is crucial to keeping interest in the hobby. Look for a well made, well behaved pit. The technique is to be able to control the convection in the cooking chamber. Heat and smoke should spend quality time with the meats, not run by it and wave on their way out. Think carefully about what you want or need to cook and buy the vessel that fits those wants and needs. The rule of thumb is to buy one size bigger than you think you need. You won’t regret it. This article will get you started, after that you’re on your own.
The offsets have a history in the oil fields of Texas and Oklahoma. Originally made from leftover large oil pipe, these pits are two cylinders welded together horizontally. One chamber serves as the cooking chamber and one as the firebox. A stack is generally located at the opposite end from the firebox. Offsets have the advantage of being able to burn logs, but they require constant attention to control the fire. Since the fire is on one end of the cylinder, temperatures vary significantly firebox to stack end, and top to bottom.
Bullet pits or “water smokers” are vertical cylinders with a grate on the bottom for fire, a water pan over the fire to help regulate pit temperature and humidity, a center chamber with racks for meats, and a cylindrical lid. Cheap models are hard to regulate and are difficult to control. Better models have vents on the bottom to control air intake and a vent in the lid to help control convection. By far the best pit for beginners is the Weber Smokey Mountain, or “WSM”. It is a bullet style pit that is very popular both in the backyard and competition circuits. Once it’s adjusted, it can hold a constant temperature for a long period of time on one charge of charcoal. The WSM is ceramic coated and used correctly will outlast all of the cheaper models like it, hands down. The pit is used successfully in competitions up against pits that cost a small fortune to own. It can be bought at any True Value or online. Weber sets a price minimum so prices are fairly consistent dealer to dealer.
Homemade pits are very popular. Some are made out of drums; 35 or 55 gallon drums are cut in half and grates are added to hold meat. Coals are either banked on the sides or spread out under the meat. Stacks or vents are added on top to provide an outlet and aid convection.
Choosing a good pit can be a challenge. There are many factors to consider. Size, style of convection, fuel use, and length of time on a charge all need equal consideration. The most important factor is your budget. Making your own cooker is a great way to spend a few Saturdays with a cooking buddy or teaching a youngster how to weld. Once you choose your pit, season it well and get cooking.
