Fire pit cooking 101
By The GetBackyarding crew · Reviewed by Erik, pitmaster and owner
Published April 22, 2026 · Updated September 10, 2026
Short answer
Build the fire to one side, let it burn down to a bed of glowing coals, then rake coals under your grate in zones — hot for searing, cooler for finishing. Cook over coals, never over flames.
Start the fire 45 minutes before you plan to cook. You're not cooking on flames — you're cooking on the coals the flames leave behind.
Rake coals to one side so you have a hot zone and a cool zone. Sear over the hot side, then move food to the cool side to finish.
Keep a small feeder fire going at the edge of the pit so you can shovel in fresh coals without dropping the temperature.
Cast iron is your friend here: a skillet on the grate turns the same fire into a place to cook potatoes, onions, and a pan sauce.
Gear from this guide
Questions we get
- What wood should I burn in a fire pit I cook on?
- Seasoned hardwood only — oak, hickory, fruit woods. Never treated lumber, pallets, or softwood like pine.
- Do I need a grate?
- A heavy steel grate or swing arm makes a fire pit a real cooker. Cast iron over the coals works too.