Meat cooked in fire pit barbecue will be a step above the ordinary because these allow slow cooking at relatively low temperatures. If the grilling process is done correctly, the resulting barbecue should be very tender, tasty, and distinctively smoke flavored.
Traditionally, barbecue pits were large structures made of either stone or brick. Today however, with the right technique even a charcoal grill can be set up and used as a barbecue pit, and you can read more about this awesome option online. If one wants to grill, which means using medium to high heat over a short period, the gas grill can be utilized the way it usually is. If, however, one wants to barbecue which means using low temperatures over a long period, then the barbecue pit or the smoker is the way to go.
Choosing a Barbecue Pit
Your choice of a barbecue pit depends on how many people you will be cooking for. Regardless though of how big or how small your barbecue pit is, be sure that it is made of metal at least one fourth of an inch thick. Check the joints and welded portions of the barbecue pit or charcoal grill to make sure they are well made. While shopping around for your pit, make sure that you test the ones you are interested in by seeing how well insulated they are when a fire has been started in them.
Using Your Barbecue Pit
It is essential that you season your fire pit barbecue before you use it for the first time. To do this, build a small fire in the pit, put some soaked wood in and keep the fire going for at least five hours.
Begin your barbecue session by adding just enough briquettes or wood chips to cook the food you want to prepare. Adding too much fuel will make your barbecue pit too hot and prevent the long, slow cooking you want. It will take about thirty minutes to get your fire ready. When you see that the coal in your pit has become covered with fine ash, you are just about ready to start cooking. Make sure that the coals are spread throughout the pit. Later, using a pair of long-handled tongs, you can rearrange the coals to make some areas of the pit hotter than the other parts.
As you begin cooking, you can regulate the temperature of the pit through many ways. To lower the heat you can remove some coals. To make the pit hotter, you can cover the air vents on the sides of the grill. Remember to check the temperature regularly and throw in soaked wood chips every now and then to keep up the smoking process. Different hardwood chips will suffuse your food with different flavors. Ideally, you should keep the temperature of your barbecue pit at around 240 degrees Fahrenheit. Use a meat thermometer to determine if your food is done. Generally, pork and ground beef should be cooked when the thermometer reads 160 degrees Fahrenheit. Steak and fish are ready when your thermometer reads 145 but chicken has to read 165 degrees.
Many people today consider using a fire pit barbecue or charcoal grill too much of trouble and so they go for regular gas grills. If you choose to take on the challenge, however, your table will be rewarded with barbecue that tastes exactly how barbecue should except that it will be a notch above the usual.