Pit-cooking: Behind the Scenes

These wood-fired pits are smoking 24 hours a day, 7 days a week, with real wood logs, no gas, no chemicals, just the old-fashioned way of cooking BBQ. Local hickory and oak logs are burned down to coals, and the coals are shoveled beneath racks of meats to smoke them low and slow for several hours until the meats are tender and ready to fall off the bone. That's Maurice's Piggie Park BBQ, and after 60 Years in Columbia, this third generation family isn't changing that!

Photos by Rob Coffey, Jr., Courtney Brockington, and Carolyn Shvetz.


Maurice's Piggie Park  BBQ, Real Pit-Cooking SC BBQ, order online at www.PiggiePark.com