The Barbeque Pit is an outdoor cooking facility. There are two main types of pits: hot and cold. The former is the traditional method of barbecue in the South, while the latter is often used to flavor and preserve meat. Pitmasters typically use a long metal cylinder with the fire going into one end and smoke slowly escaping from the other. Both types can be highly effective, but the latter is often preferred by some consumers.
The new location of the Barbeque Pit is a long-time Seattle tradition. When it first opened, the space was nearly sold out by dinnertime. Now, it is a Seattle landmark that celebrates summertime with barbeque. The restaurant is located on the 4th of July, which is rib day. In addition to barbeque, the building is a national historic site. Located in the Central District, Pookey hopes the Barbeque Pit will also be a restaurant in the future.
In addition to making the area more functional, a barbeque pit can serve as a space to entertain. A fire brick lining the inside of a pit can help maintain its temperature and prevent condensation. Stainless steel or porcelain-coated cast iron grill grates are available for use with a barbeque pit. The grill grate must also be easily cleaned, and its supports must be made of a non-toxic material. Some pit supports are made of a fiber-reinforced concrete pad for stability. The walls should be solid brick with header and stretcher borders. The ash removed from the pit should be easily disposed of.
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