A bit more work before it can be useful was needed. Step one was to reconfigure the pit. Now it's 31"x15". Next was to notch the blocks to put in supporting rods for the grate.
Yeah, they're a bit thin. Came from some old political yard sign. I figured they could stand up OK to hot air.
I'm repurposing one of my cooling racks for a cooking grid. Looks a bit lost in there.
Yep. A lot of unused space. Need to find a source for expanded metal in Houston.
Bigger pit made for a bigger hole to cover up. Steel plate no longer did the trick, so some spare lumber was pressed into service. Rock holds down the themocouple lead so the probe stays at food level.
Looking good...
Looking better...
EAT ME!
This turned out really well. Fired on 100% Pecan. Seasoning was salt and pepper applied at 2.5g/lb for the salt and pepper to taste. Let the chop sit a couple of hours because I love a smoked ham pork chop. Let me tell you these did not disappoint!