Using a chimney starter to ignite a fire pit does not require accelerants.
Although barbecue pits come in several forms, they all perform the same function in essentially the same manner -- a shielded heat source cooks the food. The materials used for barbecue pits vary depending on the permanency of the structure as well as its purpose. For instance, a temporary pit measuring 2 to 3 feet in diameter will accommodate several whole chickens for barbecuing -- without the time and monetary investment needed to build a permanent structure. Add this to my Recipe Box.
Instructions
1. Determine the placement of the barbecue pit. Choose a location 20 feet away from any structures with space above it free of branches or overhangs.
2. Place a piece of sheet metal on the ground over the chosen space. The sheet metal shields the heat of the barbecue pit from the underlying ground and prevents burning.
3. Arrange 10 cinder blocks end-to-end in a circular pattern on the ground. The circle of cinder blocks should have a diameter of approximately 3 feet -- an ideal size for chicken and other small items. If needed, add or remove a cinder block to reach the desired diameter.
4. Add another ring of cinder blocks over the base ring of cinder blocks. Place the second ring of cinder blocks over the points where the cinder blocks beneath it meet.
5. Fill the interior of the cinder block walls with hard firewood when ready for barbecuing. Woods commonly used for barbecuing chicken include mesquite, hickory and apple.
6. Place a grill grate or cooking grid over the opening of the fire pit. Add the chicken when the wood burns to embers.
7. Allow 30 minutes of cooking time for every pound of poultry. Always cook chicken to a minimum internal temperature of 165 degrees Fahrenheit. Monitor the temperature of the chicken by inserting a meat thermometer in the thickest portion of meat.
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