RE: In-Ground Pit Cooking
We cooked an 80 lb hog in the ground about a month ago. Had about 18 inches of coals, then put a bunch of bricks on top of the coals. We put the foil wrapped hog on top of a steel plate and lowered it into the hole. We covered up the hole with a piece of plywood and covered the plywood with dirt, leaving a small hole at each end for air to circulate through. Let it cook overnight for 12 hours. The next morning we restoked the fire and let the pig cook uncovered for about 4 more hours. Man, that was some good eating.
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