Start by preheating the pit. Light the fire, let the wood burn down, and then shovel the hot coals into the pit to warm the concrete and lids, creating an oven-like environment.

Prepare the chickens by trimming away excess skin, fat, and any unwanted parts, particularly around the tail and front. Salt and season.

Place the trimmed chickens directly onto the pit around noon, positioning them so that the legs are closer to the cooler edges.

Keep the temperature steady at about 200-220°F and allow the chickens to cook slowly for approximately three hours without opening the pit.

Monitor the internal temperature of the chickens; when it reaches around 180°F, add more coals underneath to increase the heat back to 220°F.

After about 2½ to 3 hours, open the pit to check the color of the chickens and start the first mopping. Brush the mop sauce (made from apple cider vinegar 4qts, butter 4sticks, black pepper 4oz and 4 lemons) over the chickens. 4,4,4

Flip the chickens over and apply the mop sauce to the other side, then close the pit and continue cooking, ensuring to maintain the temperature and add more coals as necessary.

Whenever the temperature drops, reopen the pit, apply another layer of mop sauce, and optionally add more coals to keep the heat consistent.

Repeat the process of mopping, flipping, and managing the temperature until the chickens are fully cooked and tender, which usually takes about six hours of slow cooking.