What's the difference in taste between food cooked by open pit barbecuing versus food cooked in closed pits?
There's lots of information on the internet about open pit barbecuing. I find less on closed pit barbecuing - if the term "closed pit" is even used. I think of closed pit barbecuing as wrapping foot in something and burying it in a pit of hot coals. Is that the way it's done? Or is the wrapped food actually suspended a little way above the coals?
A favorite childhood memory is getting a meal from "the fireman's barbecue", which was the annual fund raising barbecue held by the volunteer fire department. I didn't see how it was cooked. The chicken came wrapped in foil, but it might have been cooked in the open pit way and then wrapped later.
There are barbecue "grills" that have tops that are closed over the food. Is the food generally wrapped when cooked in this way?