Does anyone have experience w/ or suggestions for smoking over an open pit? I had fallen in love w/ the pit they have at the Salt Lick back in 1998 when I went to Driftwood for the first time. I am having a similar (much smaller) pit built in my backyard and would love to get suggestions, comments, complaints, etc... I know there is no lid/top on the pit at the Salt Lick, what is the best way to smoke over an open fire? Also, does the size of the opening matter to heat loss? Here is the link to the plans I used. http://www.nytimes.com/2012/03/29/garden/how-to-build-a-barbecue-pit.html?_r=0 Here is my pit being constructed I am having the grate built now and look forward to firing it up for the first time by the end of the month.