I posted to the cooking site but thought I'd grovel for your expertise as well I am cooking a goat for a barbecue this weekend and as one of my favorite memories is eating wild big that was deep pit 'cued, I thought I'd try it. I found a site on MOTHER EARTH news that has a reasonably simple method...3' by3' by 3' pit, 2 1/2 feet of really hot coals, green alder sapling logs on that, meat wrapped in brown paper bags and 2 sheets of soaking wet newspaper, then metal lid and covered in dirt with a blanket to keep in the heat. Ok, how does that sound? I hope to use a few layers of thick foil instead of the paper. Should I still wrap in wet newspaper? It says 16 hours, another says 24 hours. What say ye barbecue folk? I would LOVE any help you can offer up. I'm off to dig me a pit (all the while praying a strong motivated person walks up and offers to help!) at the party site.