Home built brick pit that can be used as an open fire pit, a charcoal grill, and the best as a smoker.
I have done pork butts for 10 hours maintaining 225 degrees and allowing the meat to reach 205 degrees! Moist and easy to pull. I do ribs at 225 for about 3.5 hours.
The brick holds a lot of heat so I use very little lump coal and soak my wood chunks so i get a good smoke.
The key to this smoker is the baffle I built to off set flames and direct the heat and smoke.
