Our deep pit


Well-Known Member
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.


Well-Known Member
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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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.


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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.


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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.


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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.


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

Very professional. Turkey looks delicious.


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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.


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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.


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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.


"So this dyslexic alcoholic walked into a bra.....
QUOTE (madhunter @ Nov 25 2009, 08:53 AM) index.php?act=findpost&pid=235080
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.



I have been doing deep pit since I was old enough to throw wood in the pit.

and all I got to say about yours...................... :smiley-bowdown-purple: wow

I was up your way last week, next time I am up there I will have to stop by for a beer and say hi


New Member
WOW--- nice pit.
We always used a section of 48" pipe buried in the ground, covered and sealed the same way.

Instead of using the dirt-- make a lid to fit with fire gasketing rope and use the post to fab a lifting arm.
You would need a HEAVY plate to weigh itself down on the gasket.

Once again--- nice job!!


Well-Known Member
Thanks guys. We have cooked 4 times in it and at least 2 families will use it for Christmas. Hope everyone has a great Christmas with some great food for the family.


New Member
I beleive you have uncovered the secret to pit cooking.
get all your freinds involved, be creative and drink and be merry!
Cant miss.
awesome job. Only thing I might add is find something other than a 400lb steel plate to cover it! damn your gona have to wor way to hard to move that thing around.
P.S. Not that I notice things like this BUT!
I dont think the heat caused the cracking in your slab, you just didnt get good compaction, and didn't use any rebar, and probably used an un approved mix design to.
we'll get a seven day break on those cylinders you collected and let you know the results.
We might have to take some core samples and you wont be allowed to erect steel until the engineer ok's it.
But if you can live with it like it is?


New Member
Very nice looking pit.....I will need to start one for myself....Turkey looks good!

-Scout :smiley-bowdown-purple: