Create a rustic fire pit using what you have. This firepit was made exclusively from reclaimed items. Two layers of discarded brick forms the foundation, the 300lb. metal ring was salvaged from an old manhole & the grill is a piece of scrape metal; steel diamond grid. Wood in this area is plentiful therefore we used tree’s downed by the winter storms.

In this illustrated tutorial, we walk you through the process of one of the most primitive forms of barbecuing. Cooking over a rustic firepit with a make-shift grill. Mark teaches us how to make hardwood coals to deliver a truly authentic barbecuing experience.

Illustrations are top to bottom, left to right.

1.) Know your wood.

We will be discussing locally sourced hardwoods that are native to Northern California. Many people are familiar with the more common barbecue woods such as; Cherry, Plum, Alder & Hickory but will be focusing on wood that can readily be procured in our ‘neck of the woods’. In the first illustration you will see five species of local hardwood. Understanding the nature of your wood is essential. Each has a different burn rate, some burn hotter, some slower. Some are more tannic, making them undesirable for coals for barbequing and yet others are so smoky & rich, there is hardly a need to season the meat.

Valley Oak. The large half round in the first illustration is Valley Oak. It’s a slow burner so get the fire going early for this wood (2 1/2-3 hours prior to cooking). It delivers a very smooth flavor. Good for larger cuts of meat, such as Tri-tip roasts requiring longer cooking times.
Live Oak/Red Oak. Live oak & Red Oak are not the same but they produce very similar results. This wood burns very hot making it useful for starter but it is very tannic & thus not suitable for cooking.
Blue Oak. Blue Oak makes great coals & delivers great, consistent flavor. Good choice for chicken, beef & pork.
Manzanita. Manzanita burns very hot much like a Mesquite. Because this wood is hot & fierce, it is excellent for searing fish as well as for smaller cuts of meat such as kabobs. Delivers great flavor.
Black Oak. The Black Oak species makes great coals & delivers a lighter smoke flavor making it desirous for delicately flavored meats & vegetables.
Madrone. (not shown) More plentiful as you get closer to the coast. Burns hot & makes descent coals but the flavor is lackluster.
Swamp Oak. (not shown) Swamp Oak is the Godfather of all hardwood for barbequing as far as Mark is concerned. It is very difficult to find, growing in rocky, wet terrain, we have only found it in a tiny Northern California town called Igo. It grows quit lush in the old mine tailings of this community. It gives a slow but steady heat & imparts a rich smoky flavor so intense, it is a seasoning in of itself.

3.) Building your fire. ways to expedite or slow down the process.

It is a patient & learned art, turning hardwood into hot coals. But it is well worth the effort as it imparts a rich & heady smokiness to foods that can not be rivaled by commercially made charcoal or with the use of a gas grill. This method can also be extremely cost effective if wood is plentiful in your area. In the lower left hand of the second image, you will see the tip of a leaf blower being used to accelerate the rate of the burn so you can achieve coals quicker. Generally speaking the whole process of wood to coals take a good couple hours depending on the wood used but if you need it quicker, the leaf blower is a good option. If the wood is burning up to quickly then a spray of water can temper the flame. Remember, the end result you are looking for is coals, not ash.

3.) Adding manzanita for both heat & flavor.

By adding Manzanita half way through, you will be achieving some layers of flavorful smoke and have some larger pieces to push off to the side for your heat reserve.

4.) Breaking down the wood into coals.

Mark uses a long stick to break apart the wood as it burns down thus creating a coal bed. You will know when the wood is ready as it will easily combust.

5.) Building your heat reserve.

Notice that adding the Manzanita to the fire half way through has given us some excellent back up heat. You will want to push these pieces off to one side, this is your heat reserve. You will use this to add heat to your cooking coals as needed to maintain heat or as a hot spot for searing.

6.) Placement of the grill & Oiling the rack.

The rack is placed over the firepit and rubbed down liberally with an oil soaked towel, use an oil with a high smoke point, such as Canola. You will know that your coals are ready when you can hold you hand three inches from the grill for three seconds.

7.) Cooking a 4lb. Marinated Tri-Tip to perfection.

For this demonstration, we will be barbecuing a 4 lb. marinated Tri-Tip. Mark begins the day before. He first scores the meat on both sides and rubs it liberally with Lawry’s Garlic Salt then meticulously massages the marinade into the roast, loosening up the meat a bit with his fingers he then leaves it to marinade overnight in the fridge. Remove the roast an hour or so before your ready to barbeque. Cook over hot coals 15-20 minutes per side or until desired doneness. We suggest 135f (rare). Let meat rest of the heat 15 minutes before carving against the grain. Serve with an ice cold beer and a proud, manly grin.

Mark’s Secret Marinade

1 cup ketchup
1/4 cup Lea & Perrins
1/4 tsp. each; ground clove, cinnamon, nutmeg

Back Woods Cooking. Kickin' it Old School…