Anybody have any words of wisdom? I've been thoroughly enjoying my gas grill and a few meals in the Dutch oven now that I'm out of a restricted living condition, but have been looking into branching out. Sous vide is going to happen, and possibly an electric smoker, but a deep pit seems like an inexpensive way to get into some more interesting cooking.
Any tips on the holes size, shape, or location? Best substrate to dig in? How do folks cover it? Do I need a grate, or can I just wrap everything and place it on the coals?
Any tips on the holes size, shape, or location? Best substrate to dig in? How do folks cover it? Do I need a grate, or can I just wrap everything and place it on the coals?