Open Pit Grill

[Smoker Tom]

I'm with Matt, the foam board is cheap and if you can mark it close enough then it should be a nice press in fit. For the 15 or 20 bucks, I think I would try it first. Then once proven, I would make it a little more permanent. I also think that with just a little playing around with the fire, that you will have an awesome smoker.

[Rick]

I agree with the mods everyone is suggesting - if it isn't sealed somewhat then you can't begin to hold a temp or concentrate the smoke. If you can't get it sealed then triple wrap it in tinfoil as you flood it with beef broth and keep your fire low and turn it every 30 minutes - it will take a while but it will work. Best way to know it's done is to start probing it for tenderness at about 9 hours until you feel little resistance then pull it off and wrap it in towels in a cooler for an extra hour. Also suggest you use a butchers cut for this..The point end will help the flat end especially when you wrap it...