Re:Homemade BBQ smoker Pit
Nice looking cooker. The appearance reminds me more of the West Coast 'Grill-Cooker' more than the traditional Whole Hog Smokers we find "Back East". (Think- Santa Maria Tri-Tip!!)Most of the latter can be fully enclosed to trap the smoke in the cooking area, and bring the heat and smoke to it "indirectly". The cheapest version of the type I speak of is the offset drum arrangement made by many companies, but Brinkman is probably the 'example' to look at.
The Brick version you show needs at least another foot of clearance under the 'grill'...that could be adjustable, but most large pits I have seen or used have at least 2 feet between coals and cooking platform, most have much more.
Another possibility you may want to consider is the wooden BOX COOKER, sometimes called the Cuban or Chinese BBQ Box. While it will only do small to medium hogs..under 100 lb dressed, It works sort of like a dutch oven and does a fine job in a short cooking time. Google the topic to see examples of all of the above.
We are slowly working on a real 'old-fashioned' Smokehouse. It will look like an Outhouse, wood frame 6 ft tall by 4 ft square sitting on a slab and block foundation. Heat source will be an external firebox with heat and smoke transfer via tile pipe. We hope to 'Get Her Done' before Derby time this spring.