Step 2: Start the Fire

Start the fire a few hours before you plan to eat on the first day, probably in the mid-afternoon. The rocks need several hours of steady blazing fire to heat up and the best grilling happens towards the end of the burn when you are down to a tremendous bed of coals and glowing rocks.

Start the fire just like you might start a campfire. Then feed it logs to keep it going strong until you have a beautiful bed of coals.
Hi there, <br>Love your instructable. Thank you for the clarity of your write up. <br>We are going to try out this method of cooking and adapt it for the UK. Given I have a woodland full of oak trees and some seasoned ready for this project, I am going to use what i have this weekend. Oak is used to smoked bacon, so why not oak smoked pit baked pig! <br>Our pig is only 45lb, a Weaner really, so I am guessing same cooking times as your shoulder as it isnt any thicker i don't think and I just have to make the pit longer to accommodate the length. <br>This will be so much cheaper than hiring a spit roaster which with cleaning and delivery is &pound;180. Any suggestions what could be used in place of the banana leaves would be helpful. <br>I plan to out apples and maple syrup inside to keep it moist given the absence of banana leaves? Foil?
<p>I'm in England too and have done this using newly sprouted maple branches in an oven made of old bricks, dug partially into the ground. Amazing waking up after a heavy night of drinking round the campfire to a mate literally digging up your breakfast!</p><p>How was the hog?</p>
Mmm...all you need now is the lomi lomi salmon, squid luau and haupia!
Yes! Lomi lomi salmon is very excellent. What is haupia? I'll skip the poi though!
Haupia is a pudding make of Coconut milk, cornstarch, sugar
For the open minded connoisseur, there's also Chocolate Haupia and Cinnamon Haupia! :D
Here you go check it out. <a rel="nofollow" href="http://en.wikipedia.org/wiki/Haupia">What is Haupia?</a> Not a whole lot of people enjoy poi. Its an acquired taste. But if you add some sugar to it, you'll probably like it first off. I'm getting hungry just writing about it now. LOL<br/>
&nbsp;You may want to switch to a fire brick of some sort or something rated for a fireplace. I have had standard cinderblocks explode on me when used in a firepit. The repeated heating &amp; cooling causes it.
I would have to say that the first step to great BBQ always starts with beer.
Barley pop is important to the middle and end parts too!
Barley pop. Never heard it called that before. Barley pop. I&nbsp;LOVE&nbsp;BARLEY&nbsp;POP. Lol.<br />
Agreed! It seems that all great endeavors are significantly enhanced with malty goodness!
you can also use ti leaves (a hawaiian plant) and yes its spelled ti not tea you can also take the bone out and stuff it with banana/ti leaves or use a young pig and stuff it!
ahhhhh reminds me of hawaii
Congrats and awesome just awesome!
&lt;high fives&gt;<br/>way to go on the <strong>bbq contest win</strong>! <br/>
Thanks! I gonna cook some pork to celebrate!
What time did you start the cooking of the pig? if i want to eat at 7 then I need to start - day 1- fire @ 5 -day 1- eat @ 7 - day ? start pig @? day 2- Eat @ 7
The fire must burn for 3-4 hours to heat the stones, during which time you may grill anytime once there are some good coals. Once the stones are heated red hot, you should allow the remaining flames to become coals, then add the pork. The pork cooks 12-14 hours, then should be removed from the cooker, but you could eat it later, provided you reheat it. The schedule you propose would probably go like this: Day 1 - Fire @ 5pm, Grill @ 7-8pm, then Start pig after Grilling about 9pm Day 2 - Remove pig between 9am and 11am. The Pork is then ready for lunch time the next day, but you can separate the meat from the skin and bone and reheat it for dinner later. I like to have friends over for grilling on a Saturday night, then throw a mid-day Kalua BBQ feast on Sunday.
Stones, sticks and fire -- this looks like a lot of fun. Pit cooking has never seemed so possible. This might constitute the only downside of vegetarianism. Are there any non-meat foods that would benefit from 12-24 hours of cooking? A nice flavorful tree trunk or root maybe? Could this be adapted to fire ceramics?
You would need to use fire bricks (or similar) instead of cinder blocks, but the square configuration should work. You need up to about 1730°F (945°C), where the cinder blocks would lose strength and likely crumble. Beyond that, the specifics would depend on what you want to accomplish.
hello, here in my hometown (new caledonia) we do this for the meal at the family reunion and we add yam, taro and sweet potato or fish. We do another meal named "bougna" , it made with yam and coconout juice inside a lot aof banana leaves. bon appetit
This is great! You could almost have a two day party doing something like this. :D I love that you can get multiple meals out of the grill!
Well done, this is a great instructable. I've been telling my wife for a year now that I want to try something like this. Your instrutable looks like a great way to do. I'm getting hungry already.

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