Will the accumulated wood ash be difficult to clean out from around the element or do you have a plan for that? I've seen propane & electric "kindlers" on SM pits, but typically shielded in an area off to one side. Looks like a nice pit!
To keep the oak wood burning efficiently, you might require a bit more airflow inbound & outbound. Lidded rigs are great, you just have to allow the oak to burn fairly aggressively. When too much oak wood doesn't burn right, the smoke becomes sour and very strong - perhaps creating an off flavor on your meats.
If you're using charcoal, you should be fine - just wont be a SM pit anymore.
just my .02 - looking great so far.
Traditional Santa Maria Pit
Mini, Small, Medium & Large BGE
Weber 22" OTS & 26" OTG & 18"WSM & WGA
[COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR]