I am building a brick pit, and would like your input on any "must have
features" or ideas that I am missing. The slab will be 5' x 7' and I plan
to use a lining of 6" cinder block (narrower than standard) and one row of
brick on the outside. The pit will be 4 courses of block high with the grill
at the top of the third course. The top will be covered with a hinged door
and counter weight. The fire door will be about 36 inches wide, 3 courses
high and located on the 7' side.

Also, I plan to split the grilling surface into 2 sections so that I can use
about 1/3 of the pit for a smaller cooking. The fire door and top will be
set up to accomodate this, and the grill will have a small space in it to
enable me to slide a piece of metal down into the pit to "block off" the
side not being used.

Am I missing anything, or does someone have ideas? I usually cook on a
cinder block pit with a wood door and cardboard top. This pit is not meant
to be fancy, just functional, and not unsightly!

Thanks!
Evans