Barbecue Pits

Barbecue pits are usually horizontal smokers wit offset fire boxes. They are staples for outdoor cooking in the South. These smokers are used for slow cooking with low heat. It works best with large cuts of meat, pork in particular. Pork shoulders, ribs and whole hogs are cooked for many hours. The heat source is usually wood or charcoal. The meat is usually marinated and almost always is basted throughout the cooking process with a sauce or marinate to boost flavor and retain moisture. Some areas of the US are also famous for their beef barbecue, such as brisket. Chicken is another popular barbecue item.

Barbecue pits may be small enough to fit on a deck or patio or very large, requiring a trailer for transportation. Many are built using brick or stone, much like the ancient version. Few things spark as much debate as this term. Barbecue masters can argue endlessly over the precise definition, and the conversations are often as heated as any political or religious debate ever was.

Barbecue pits make spark lively discussions, or even a few arguments, but no matter how they are defined we can all enjoy the deliciousness that they produce. Many people associate barbecue with its distinctive sauce, but pros say it is the cooking method that defines barbecue, not the sauce. They also manage to argue over the sauce itself, some preferring a very hot sauce and others insisting it must be sweet. Some barbecue sauces are quite thick and others are very thin, usually with a vinegar base. As long as they keep cooking, nobody really minds the arguments.