My husband and a fellow faculty member like to smoke several briskets or a large piece of meat like a pig or a goat to feed his students a couple of times a year. The family likes to grill hamburgers, fish, steaks and chicken occasionally. We plan to build a charcoal and wood barbeque on a concrete slab out of brick, but would like some guidance on what you would recommend. Inserts for the oven and lid are very expensive. Can you help, ASAP? Thanks very much. The brick layer is coming soon!