Barbecue ovens are rather expensive unless for community use. Outdoor
fireplaces, without or with spits for roasting, are frequently called
barbecues in some sections of the country. For occasional barbecuing
parties, a hole in the ground will serve. Dig a hole several feet deep
and several feet larger each way than the size of the carcass to be
roasted; then place stones in the bottom to retain the heat. A trench
30 inches deep, 36 inches wide, and about 10 feet long will accommodate
about 400 pounds of beef. A fire should be built sufficiently ahead of
time, about 3 hours, to heat the stones and bottom and accumulate ashes
for proper banking. Have someone with previous experience operate the
pit, because improper wrapping of the meat and handling of the coals
results in poor cooking.