- 1). Dig out a circular pit four feet wide by three feet deep, using a shovel. Adjust the dimensions as necessary, but make sure your meat is tightly fitted in the hole when you place it over your cooking stones.
- 2). Build a fire in the center of your pit. Use a flavored hardwood like hickory or regular barbecue charcoals. Place your fist-sized stones directly on top of the fire. When the fire cooks down to embers, your stones will be white-hot and ready to cook with after about two hours.
- 3). Level a flat bed of your white-hot stones to place your wrapped meat on, using your metal rake.
- 4). Cover all the meat in aluminum foil wrapped tightly. Wrap your meat in the water-soaked burlap sacks. Cover all parts of the meat fully with wet burlap. Wrap each piece of meat individually with chicken wire. The chicken wire will make it easier to remove when your meat is done.
- 5). Spread another layer of wet burlap sacks, covering all the meat in your stone barbecue. Cover everything with the dirt you removed while digging your pit. Cover the pit with your tarp. Use tent stakes or rocks to weigh down all edges of the tarp. This will prevent oxygen from entering the pit and fueling flames that will burn your wrapped meat.
- 6). Cook your meat, following normal cooking times. On average a stone barbecue will cook at 200 degrees Fahrenheit. You can cook the meat longer than recommended cooking times; this process will not burn the meat but actually make it a bit more tender.
- 7). Dig out your hole when the cooking time is finished. Use your cooking thermometer to check that all pieces of meat are at the recommended interior temperature for safe consumption.
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