So—Blaze, it's been a couple of months.  Have you zeroed in on a new pit?

Which one?

Get to smokin' on it and tell us how well it's working out for you.  Post some photographs, too.  We love food photographs.

Whoops!  I forgot I needed to post an update on trying the two piece drip try with steaks.  I smoked them low and slow until they were about 130 IT and then let them rest while I took the door out of the tray and cranked it up to 425 (I think).  It didn't take long to get there and there were flames coming up through the hole where the door was removed.  I was able to get sear marks on the T-bones without a problem and they were very good.  I was worried about a grease fire though and think Grill Grates over the open part of the drip tray would be a better plan since the juices wouldn't go through as much.