People have been wanting to see a picture of the BBQ pit I built out of cement blocks.  Well here it is.
These instructions are not exact, just play around with it until you have something that looks like the picture
below. This is a very inexpensive pit, the results though rival any BBQ joint I've ever eaten at.  Good BBQ is
simple and inexpensive, all you need is a place to smoke it and the time to do it.

Parts list:

30  cement blocks
3    4' lengths of rebar
1    3' x 4' x 1/8" sheet metal
2    screen door handles
2    gas grill grates
1    old fireplace grate, to hold the firewood
1    meat thermometer

First lay down the blocks like your laying brick, you should end up with three levels.  Make sure
you leave an opening in the front. Dig a hole at least 6" deep from half way in to the end, that's where
the meat will be put, you don't want the grease to run down into the fire.  Place the rebar between
the second and third levels.  You could use cement to seal the whole thing up but I didn't do that,
I found that the loose bricks work just fine. Drill holes in the sheet metal for the handles, one in the
handle for the front the other about in the middle. Drill another hole near where the meat will be,
that's where your thermometer will go, you don't want the thermometer touching the meat.

Here's the way I prepare brisket or ribs for a long smoke, this same rub can be used for ribs.
Make a dry rub using the following:

3 tbls paprika
1 tbls homemade chili power or you favorite store bought
1 tbls onion powder
1 tbls garlic powder
1 tbls black pepper
1 tbls sea salt, or regular table salt, I just like sea salt
1 tbls sugar
1 tsp cayenne pepper, more if you like it spicy

The day before you going to smoke your brisket or rack of ribs, coat it well with this dry rub and
place it in a large plastic bag over night in the fridge. I use a 13 gallon white trash bag, NON-SENTED.
Now the day of smoking, place the bagged meat on the counter and let it come up to room temp.
While that's going on make a fire near the front of your pit.  I like using mesquite or oak.  Once your
fire is going good place your meat on the grill grates located at the rear of the pit.  Slide the sheet
metal top on and place the thermometer in the hole.  Smoke for at least 8 hours, 10 to 12 if you have
the time.  You'll want the temp to be just under 200 degrees, slide the sheet metal back and forth to
adjust the temp, you'll want to leave at least an inch open to allow the smoke to move from the front
to the back.  Once your done smoking wrap the meat well with foil and let it sit for 15 minutes before
slicing. That's all there is to it.

Here's that picture I promised, as you can see I've got two large slabs of pork spare ribs on, with
plenty of room for another or a brisket or a few chickens.