He can cook corn, heat beans and slow-cook ribs, all at the same time. Yet few modern back yards have a brick barbecue, and fewer people know how to use one. Twice a week, even in the dead of winter, Nelson cooks outdoors on his brick grill. They want to flip on a switch. The rotisserie burned out a few years ago, but the barbecue still is going strong.
Most masons know how to build grills.
Sear foods at high temperature on one side and then cook them at a lower temperature on the other side. Don't count the warmer area above when comparing cooking area. The longer the better. Like any pursuit, barbecuing can include a large number of accessories, some useful, some not. Long, straight pinch tongs keep your hands away from the heat and keep the meat from sliding out of your grasp.