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So I am just curious about the skin that you remove. Do you throw it away? I love pig skin. Both the Green Bay Packer and the eatin kind.

Great looking backyard as well!

I do a sort of Mexican one that has chorizo, cilantro, jalapenos and cheese in the center.

At four yrs old he wanted steak? Smart kid, definitely Mensa material.

Again thanks for the replies. I tried Calchar but they don't seem to be open on saturday which is the only day I can get down there. I will give the other sources mentioned a try. Again thanks.

Thanks for the reply, I will check them out.

Good luck on your first cook sounds like it will be a good one

I am looking for wood chunk sources in Southern California. I am already aware of places like home depot and the other big box places. I also know about the place on Atlantic off the 710 but they don't seem to be open on weekends. Any help in this matter would be greatly appreciated.

I am now registered, Thanks to all for your help.

Thanks to all for answering my post. From what I understand the number that you use to register the WSM is on the lid damper. All mine says is the letters AD. Is that the code I use to register?

Does anybody do this?

I haven't decided what's going to be my first cook. I have a ton of stuff in the freezer but I am going to check with the family banker about our pecuniary resources for this week. I just might do a couple of fatties and a mess of ABTs.

It's here, its assembled and it's sitting in my back yard.

Evidently I suffered a serious brain fart when reading that.

Funny you should ask that question. After my last post here I decided to do a search on the subject and found nada. I swear I read it on the smoke ring forum but couldn't find it there either. Obviously I have created a tempest in a teapot.

Thanks for the second opinion Scott. I will try both and make a determination on what works best for me.

Thanks for the replies and I will heed your sage advice.

I have a 18.5 on the way and I have heard that it was a good idea to lift the charcoal ring a bit to allow better air flow. Anyone do this? Is it a good Idea? Thanks.

My 18" is on it's way! Time now to bone up on the mods. My first cook should be a pizza style fattie and some ABTs.

So far no luck at amazon, I was on the phone with their customer service. Evidently you can't use multiple gift cards to purchase an item. So I am still working on it.