Cast iron BBQ

[Texmech]

I was thinking about putting one of these in my backyard for BBQ's and also as a storm shelter...when it cools down. What do you think?

https://www.youtube.com/watch?v=RriSX5y8af0

[JDD]

Seems like a lot of work for a few slabs of meat. You may just want to get a few extra kettles and save some money.

[austin87]

I've never used an underground pit and only have a few experiences eating food cooked in one, but I have found the cook to be more of a novelty/cool factor than turning out great meat.

I feel the same way about a China/caja box pig - some people swear by it. Again, I've only had a few pigs cooked like that - the presentation is awesome and it's neat, but I didn't think the finished product was as good compared to other preparations.

[Jammato]

Austin
guess I look at it different, having been raised by a man who used to do the pit BBQ thing for whole hogs, we would cook up coals all night, wrap a pig and put it on the coals and cover it up for 8 hours
yummy good and always a big hit.
I did my own first time at about 19 and have refined a technique for smaller loads of meat. we had a pit we usually used for about 40 to 60 pounds of meat and it turned out great meat all the time. Have not dug one here, I get into the ways to cook I have just fine.

I do not think it is a novelty/cool thing at all, just another way that was developed to do BBQ, after all, I get teased all the time about being a kettle head, but they never tease me about the results. I give the covered pit guys all the respect they can get. Like being a dutch oven guy, lots of teasing goes on there too.

[austin87]

@Jammato not trying to knock the style of pit BBQ, just commenting on my experience. The meat I've had cooked in a pit was just ok. I've also had just ok meat out of a Weber, pellet smoker, a BGE, and stick burner.

I would love to try whole hog cooked in a pit by someone who knows exactly what they are doing. There are a ton of ways to turn out edible meat with low and slow smoke. I think there are as many ways to turn out unbelievable meat with low and slow smoke.