Description
Pit cooking is a low‑temperature, slow‑roasting technique that relies on steady heat transfer, controlled moisture loss, and chemical reactions such as collagen denaturation and Maillard browning.
Technical
Collagen denaturation occurs between 60–70 °C, while gelatinization begins around 120 °C. The Maillard reaction, responsible for browning and flavor, takes place between 140–165 °C. To ensure food safety, an internal temperature of 71 °C must be reached and held for 2 minutes to eliminate Salmonella and E. coli.
Science
Primary Reaction
Collagen denaturation and gelatinization
Sensory Profile
Aroma ()
smokyearthycaramelizedcharred woodmeatyherbal
Origin & History
Civilization
Hawaiian, South African, American
Era