offset smokers

Consider the Pit

THE TERM “PIT” ORIGINATED back in the days when that’s just what it was—a pit in the ground, with wood coals inside and a grill made of wood or metal. Most people cooking with direct heat nowadays use an above-ground fire, but the method is essentially unchanged. It works well for a fatty meat like pork. During cooking, fat will drip into the fire, causing flare-ups that singe the meat and create delicious, crusty edges. The…