Barbeque Pit for Slow Roasting of Ribs, Shoulder Butts and Small Briskets

• 1). Stack the blocks, hollow side up on even ground; two blocks high and two blocks long to make a left wall.
  
  
• 2). Stack blocks similar to this to make a back and right side wall. You should have a "U" shaped enclosure with the opening toward you.
  
  
• 3). Place the ready charcoal or wood no higher than the top of the bottom blocks. The heat will moderate by the time it reaches the grill, allowing for a long cooking period.
  
  
• 4). Place a heavy-duty cooking grate on top of the open pit. A grate from another barbeque pit works fine, or use an unpainted and cleaned cast iron sidewalk grate.
  
  

Grilling Pit for Steaks, Hamburgers, Hot Dogs and ther Quick-GrillingFood

• 1). Construct the pit the same as for the barbeque pit.
  
  
• 2). Lay the extra blocks down inside the interior of the pit and on the ground to form a higher base for the heat source.
  
  
• 3). Place the ready charcoal or wood on the concrete block lining and no higher than almost to the top of the top blocks.This raises the heat closer to the grate and cooks the food much faster and at a higher temperature.
  
  
• 4). Place a heavy duty cooking grate on top of the open pit.