I'm just starting a project to tie in a smoker BBQ to the pizza oven. I want it to be an offset smoker but also a Bar-B-Que pit. The main structure using concrete blocks with the cooking chamber lined with refractory bricks. Have a few left over from the oven build. I was thinking of making the pit floor curved rather that flat like the inside of my oven. This would seam to focus the heat better toward the cooking surface. Biggest thing will be trying to figure out the clean outs. Well that and how to do the lid. For the lid I was considering curved steel plate. The whole thing will be under an extended roof line from the pizza oven roof. (Too much rain here in Washington state, need to keep things dry). Thoughts?