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Our deep pit


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#1 madhunter

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Posted 10 November 2009 - 10:48 AM

I have wanted a deep pit for a while now and finally got off my butt and made one. We put it out by our pond and I had plenty of help making it. It has turned out to be a success.

I got a skip loader and dug the hole.



A customer of ours drops these defective boxes off at our yard for us to crush, so I had plenty of options. I decided to do two, one for small meals and one that can hold a ton of food.


We placed the boxes in the ground and leveled them up.



We set up the forms and poured the concrete.


We started a fire the day before we wanted to eat and I added to it at about 4:00 am the next morning.


We seasoned a turkey and a small beef roast with Pappy's Seasoning then added garlic and yellow onion. We wrapped them up about 10 times with tin foil.


Then we wrapped them in wet burlap bags and mechnics wire, leaving a loop to use as a handle.

Edited by madhunter, 10 November 2009 - 10:59 AM.


#2 sdhunter

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Posted 10 November 2009 - 10:57 AM

Every year at Thanksgiving, our camp hosts a big pit bbq. The only difference I see in what you're doing and what we do is, we lay down a layer of corrugated steel on top of the coals, layer in the burlap encased meat, then layer again with the currugated steel, then cover with dirt. You also need to ensure you cap any "vents" of steam/smoke to ensure that part doesn't get too hot.

Best damn way to cook meat!!
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#3 madhunter

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Posted 10 November 2009 - 10:58 AM

The meat was put in the the ground at 7:30 am and a metal lid was slid over the top.


We then shoveled dirt over the lid and sprinkled it with water to help it seal.


The beef could have used a little more seasoning, but should make good tacos. The turkey was as good as any I have ever had.


The biggest mistake we made was not making the lines in the concrete for the cracks to follow and also not allowing the concrete more time to set up. This resulted in a crack when we started the fire and I am sure there are more to come.

Edited by madhunter, 10 November 2009 - 11:07 AM.


#4 Alaskan

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Posted 10 November 2009 - 10:59 AM

Dang ... First class all the way on your pit! smiley_10sign.gif

Edited by Alaskan, 10 November 2009 - 11:00 AM.

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#5 madhunter

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Posted 10 November 2009 - 11:04 AM

Put in the ground at 7:30 am and we took it out at 5:30 pm.

Thanks for everyone's advice.

The pole in the middle of the concrete is to either make a crane with a hand winch to lift off the lids, make a table out of, or support a roof of some kind. It will take a few beers to think it out.

Edited by madhunter, 10 November 2009 - 11:10 AM.


#6 youngr24

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Posted 10 November 2009 - 11:51 AM

Marty, what time do I need to be there. I have a 150gal icecest that will hold more beer than we can drink in one day. let me know and i will fill it and we can watch the wood burn.

Opps, did I say you could shoot first... "Sorry Upper"

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#7 madhunter

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Posted 10 November 2009 - 06:36 PM

First off, I drink Coor's Light but if we are on a budget, Keystone Light taste the same. Time depends on when we need to eat. But we are usually there from 4:00 to 5:30 pm every afternoon.

#8 paulc

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Posted 12 November 2009 - 06:26 AM

Wow, you just raised the standard for all deep pit barbecues to come.

Very professional. Turkey looks delicious.

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#9 Huntducks

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Posted 13 November 2009 - 09:07 AM

MH you did that right what a pit smiley_10sign.gif

I have done several whole pigs on and open pit sure would like to try that deep pit.

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#10 madhunter

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Posted 20 November 2009 - 07:43 PM

Thanks guys.

Dang Huntducks, that looks damn good. What is the foil covering?

BTW, if anyone needs one of these concrete boxes to use for a pit let me know, I just don't want them being used commercially.

#11 madhunter

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Posted 25 November 2009 - 07:53 AM

Ok, I have a little problem I need help with. We are doing three turkeys for three different family Thanksgiving dinners. Two eat at 4:00pm and one family will eat at 2:00pm (this sounds like a math problem from school). I do not want to f... this up. Should I take the one turkey out then reseal the lid for the remaining two hours, put the two later turkeys in the oven to keep warm, or just use both of the pits? I am scared of options 1 and 2.

#12 upper

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Posted 25 November 2009 - 08:09 AM

Make one Turkey smaller than the other two,yet large enough to Gobbbbbbble....Upper

#13 madhunter

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Posted 26 November 2009 - 08:18 AM

Got up at three this morning and put the turkeys in. I needed water to seal the dirt on top of the lids so I took a bucket and went over to the pond. And fell the f... in.

#14 DeltaDan

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Posted 26 November 2009 - 11:33 AM

QUOTE (madhunter @ Nov 25 2009, 08:53 AM) <{POST_SNAPBACK}>
Ok, I have a little problem I need help with. We are doing three turkeys for three different family Thanksgiving dinners. Two eat at 4:00pm and one family will eat at 2:00pm



Take all three Turkeys out at the same time, deliver the first one -- and let the other two rest in an Igloo Cooler for 2 hours to re-absorb all the juices into the meat.

OMG- EVEN MORE FALL OFF THE BONE TENDER, FLAVORFUL AND JUICY !!!
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#15 madhunter

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Posted 27 November 2009 - 05:38 PM

Thanks Dan,

Sounds like some good advice.




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