Function
A barrel barbecue works like a smoker barbecue where the meat hangs suspended from hooks and smokes for 2 to 3 hours. Because the lid is removed as little as possible during cooking, the extent of cooking is monitored using a remote control thermometer to measure the internal temperature of the meat.
The barrel is set in the dirt or cement so the grass does not catch fire. Coals are put in the bottom of the barrel along with some lighter fluid in and then ignited with a piece of paper that has a small flame on it. The flame is allowed to die down a bit before putting the meat on.
Read more about this topic: Barrel Barbecue
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—George Bernard Shaw (1856–1950)