- 1). Sketch a design for your pit. Pits can be round, square or oval, depending on the space you intend to put it in and its intended use. Similarly, select a depth and diameter based on what you intend to cook. An in-ground barbeque that is intended for roasting a whole pig should be significantly larger than a pit which is used for cooking chicken breast, hamburgers or other small single serving items.
- 2). Dig the pit. Generally, the pit will be between 3 and 5 feet across. A small pit should be dug to a depth of about 2 feet, while a pit intended to roast a whole-hog will need to be 3 or more feet deep. The walls of the pit should be flat and vertical without slope.
- 3). Line the bottom of the pit with gravel or brick. If using gravel, it should be at least 2 inches deep. If using brick, make sure the bottom of the pit is level; this will insure a better fit.
- 4). Stack rocks, or firebrick, in the pit to create walls. You can use mortar between the individual pieces, but it is not necessary. The less space there is between the rocks or brick, or the better the mortar job, the better the pit will hold its heat.
- 5). Create a ring of rocks or brick around the opening of the pit. This gives the pit a more finished look and will prevent the top of the hole from caving in.
- 6). Set a grill rack the size of the pit opening into the hole. It will sit on top of the walls, just inside the opening.
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