[Illustration: 105, 106, 107, 108, 109, 110, 111, 112, 113]
The chinook fire-pit is one which is used in the northwestern part of the United States, and seems to be a combination of the ordinary camp fire-dogs with cross logs and the cowboy fire-pit. Fig. 109 shows a perspective view of this lay. Fig. 110 shows the top view of plan of the lay. Fig. 111 shows a steeper perspective view than that of Fig. 109, and Fig. 112 shows a sectional view. By examining the sectional view and also the deeper perspective view, as well as the plan, you will note that the two logs are placed across the fire-dogs with space between. The back-log is placed upon the top of another back-log A and B (Fig. 112). The fire-dogs have their ends shoved against the bottom back-logs B, the two back-logs are kept in place by the stakes C, C. Between the two top logs D and A (Figs. 112 and 110), the smaller fuel or split wood is placed.
As the fire burns the hot coals drop into the pit, and when sufficient quantity of embers are there they may be raked forward and the frying pan placed on top of them (Fig. 112). The chinook fire is good for baking, frying, broiling, toasting, and is an excellent all-around kitchen camp stove.
Is carelessly built, a fire-place usually surrounding a shallow pit, the sides built up with sods or stones. The hobo answers for a hasty fire over which to boil the kettle (Fig. 113).
At the old-fashioned barbecue where our ancestors roasted whole oxen, the ox was placed on a huge spit, which was turned with a crank handle, very similar to the old-fashioned well handle as used with a rope or chain and bucket.
Is used at those feasts (Fig. 114), where they broil or roast a whole sheep, deer or pig. At a late meet of the Camp-fire Club of America they thus barbecued a pig.
The fire-pit is about four feet wide and four feet deep and is long enough (Fig. 114) to allow a fire to be built at each end of the pit, there being no fire under the meat itself for the very good reason that the melted fat would drop into the fire, cause it to blaze up, smoke and spoil the meat.
The late Homer Davenport (the old-time and famous cartoonist) some years ago gave a barbecue at his wild animal farm in New Jersey. When Davenport was not drawing cartoons he was raising wild animals. At the Davenport barbecue there was a fire-pit dug in the side of the bank (Fig. 115); such an arrangement is known as