Hi all, my mate Warren and I tried this for the first time last November. My wife and I had fourteen people for dinner, and only a very small oven, so this seemed a good sollution. We started at around ten in the morning, and did nothing else all day. I think it is important to do this now and again, it realy does slow you down, a great pause in a busy life. The guests loved it. They all wanted to see the meat comming out of the pit! Sadly I took no pictures of the finished meal, as I was too busy pouring drinks and dishing up! Everyone cleared their plates, and after dishing up second and third helpings nothing was left over. I take that as a compliment! My advice is have a go, don't shy away, it is so simple! Remember our ancestors were doing this, but couldn't read it in a book, so it must be very simple.
First find a willing candidate to chop down an unwanted Elder. Save straight branches for use later.
While the willing candidate is cutting the elder dig a hole deep enough to line with rock, and still have enough room for the joint. Light a fire and feed all day to gather lots of heat in the rocks and surrounding earth.
While you spend the day cooking (drinking wine/beer and keeping the fire going, why not make some smokey biltong?)
Don't wrap the meat in foil as we did in this picture. It will still cook nicely but, it prevents it browning on the outside. Cover the pit with the straight sticks and newspaper or large green foliage.
Cover with earth from the pit you dug and pray and wait.
We cooked two Fallow fillets for two hours, enough to feed fourteen mouths.
What a relief it was to see that steam! I was dreading finding a lump of uncooked meat and having to quickly fry it in steaks!