I have been searching the internet for a solution for this grand idea I have and have not been able to find the right answer. Perhaps you can help: Prelude: This Thanksgiving my family had a wonderful meal and a joyous time. After the meal, that included a reasonably delicious turkey cooked in the oven, we went to my brother-in-laws house and he gave me a taste of the turkey he had smoked. It was an epiphany. I will never again serve a turkey that has not been smoked! Problem: Smokers are expensive and I am a stingy man of modest means.I am, however, always up for a new challenge. I have a stone fire pit in my back yard. It has a 30" opening and is about two feet deep. My idea: I was looking for a "Weber-type" domed 30-32 inch cover that I could cover the pit with. I was then going to place my charcoal at intervals around the perimeter, soak my wood and cook my turkey in the center. (I was going to start with chicken until I could get the process down.) As you can probably tell, I am not a great back yard chef and am prone to hair-brained schemes, but I don't see why this wouldn't work. It is probably telling that I have not found anyone selling such a lid for a fire pit. Can someone push me in the right direction, or is this just a waste of my (and your) time?