Of course, barbecue
food can be cooked using a framework of sticks which holds
appetizing ribs
or brisket suspended over hot coals, on the open ground. But it is more
easy and effective to prepare it in half-closed space, like a barbecue
pit. The meat is cooked above the hot wood coals which are the main
source of heat. A common barbecue pit includes brick support racks that
hold the hogs around 18 inches above the floor, a tin lid on the top
and doors at the base of the support for adding coals. This type of
barbecue pit requires constant control of the temperature during the
cooking process. Another popular type of barbecue pit, widespread in
the west, has brick foundation, a rack from 18 to 24 inches above the
floor and an access door at the pit base through which coals are added.
The racks are available through the second door above the access door.
Thanks to the considerable thermal mass of the walls of this pit, a
barbecuer doesn't need to add coals all the time.
The barbecue pit size and design are variable, however, there are some
standards. Usually bricks supported by a sturdy concrete foundation are
of 2 and 8 inches. Cast iron doors open not less than 16 inches wide
and 12 inches high. The dimension for a rack surface equals to 16
inches wide and 24 deep which allows to barbecue several big fish
or a large cut of pork. Considering the width of front and rear walls
and a coal hearth, the total width comes to 56 inches. Its height is
about 48 inches, taking into amount a roof two bricks thick.
Adding twin chimneys around flue pipes (8 inches) the material
requirements come to 800 bricks plus the fire bricks for the floors.
There are also several useful barbecue pit building advice. For
example, to make the coal bed more accessible, one should build the
base 3 courses of brick higher. The draft can be improved by reducing
the coal hearth opening 1-2 courses of brick. And finally, an
additional layer of bricks between the doors of the pit will raise the
barbecue grill higher above the coals.
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