Here is just one article on pit cooking Pit Cooking . There are a jillion on the net. This one makes it sound a little more complicated than just digging a hole and building a fire. But the basic concept is still a good one...

I've done a fair amount of pit cooking, but as I mentioned, never without a heat source. The source either being coals or hot rocks.

On a side note, it's fun to show people how to cook spectacular food with primitive methods. Some folks are dumfounded by how good it tastes.

At Tracker School earlier this year, I learned a bunch of primitive methods that were new to me and that I can't wait to try!

Thanks for the link though!

Please tell us about them. <img src="/images/graemlins/grin.gif" alt="" />

Cool Beans.
I have a few pics too, and I'll see if any are of sufficient quality to illustrate.

I found this on another site, kind of interesting.
Trash can turkey

It obviously takes a little prep., but it's still interesting...

My wife's Girl Scout Troop has done this several times and the turkey is fantastic.

Pete

Nice to know that it actually works...

'...you couldn't cook something as large as a whole hog this way could you?'

I've seen hogs that weighed 600 lbs.... so, I don't think so. I am assuming you mean for a party or something, otherwise, why....... ?

Most people in a survival situation, if they can catch anything at all, will be catching small game (sometimes, VERY small game... like grasshoppers and grubs). This method would work for birds, fish and tiny livestock. One of it's advantages is that you don't have to sit there and keep adjusting it, like you would with spit cooking. You can be building your shelter or checking your transpiration bags while dinner cooks.

Sue

I remember reading years ago about cooking a duck (or other bird I guess) by coating it in mud (after gutting it), feathers and all. It cooked, the mud hardened, when done you just cracked the mud open and pulled it away, it took the feathers with it, saving you the chore of plucking. Don't know if that really worked or not...

I apologize. I was being a little goofy when I mentioned the whole hog. <img src="/images/graemlins/blush.gif" alt="" />

I guess what I was trying to get some information on was how long the thermal mass of dirt alone would hold the heat, and what the maximum size of any game caught could be cooked in this manner.

I've pit cooked with heated rocks, embers/coals and a mixture of the two, but never left only the dirt and the heat it absorbed to do the work.

My bad.

Anyway, I got an idea from your last post what size range the food could be to utilize this method. Thanks.