Find a safe place for your pit. You should build it near water or near access to a hose. Do not build your pit close to any buildings or structures, and be sure it is clear of any brush, grasses or trees. Be especially sure it is not near your tent or in a heavily walked area.

Begin to dig your pit. It should be approximately 3 ft long, 20 inches deep and 20 inches wide. After you have used your pit you will need to replace the dirt and grass, so keep all of this in a neat pile closeby. Once your pit is complete, clear all grass and debris from at least 3 feet around the pit. Layer the sides and bottom with semi-flat rocks. Once this is complete, place even smaller rocks on the bottom as a second layer.

Four hours before you plan to cook, make a fire in the pit. Continue to feed and stoke it for about 2 hours. Then let the fire burn down into hot embers. Children should not be near as you prepare this pit. Approximately two hours before you are going to cook, rake the coals so they fall between the rocks. Any larger coals need to be shoveled out and placed in a safe area. Water these coals until they stop steaming. Never touch the rocks, as they are burning hot. Now you are ready to prepare the meal.

Several days before your camping trip, begin to gather leaves and kitchen greenery. Click here for a list of safe branches and trees. Some ideas are parsley, carrot tops, celery, corn husks, cabbage, seaweed, grape leaves, beech, dandelion or clover. You can also use fresh herbs such as rosemary, tarragon, oregano or basil.

Carefully place a grate into the pit over the rocks. Be sure to use protective gloves as the rocks are burning hot! Pour about four cups of water over the hot stones. Pour a layer of your leaves and greenery over the stones. Place meat and potatoes on this layer. You can use chicken, steak, sausages, ribs.. anything that sounds good and is not easily broken down. Follow this with another layer of your greenery and leaves. Place a layer of vegetables such as onions, green peppers and other hardy vegetables. Corn should always go on the top since it takes less time to cook. Finally, add one more layer of leaves and greenery.

Cover your pit with plywood or tarpaulin, shoveling dirt over that. Be sure to place enough dirt around the edges to seal in the pit. You do not want any air to enter the pit. Now... walk away! Do not think about the pit, look at the pit or talk about the pit for two full hours.

Hungry yet? Two hours has passed, and it's ready! Using a shovel, remove the dirt carefully and then the plywood. Use long tongs to begin removing the vegetables and layers, all the way down to the meat.

As your food settles, begin pouring large quantities of water over the pit. Continue until all steaming has stopped. These rocks can remain burning hot for hours after the meal. It is important to immediately cool them off - it would be too easy for someone to accidentally fall into the pit and receive deadly burns. (Once the pit is completely and absolutely cooled to the touch, fill it back in with the soil and grass.)

Finally, serve and enjoy!!!

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