Rusty,
It is an 18.5, bought 2 months ago after attending Harry's class. I have 6 burns on it so far, 2 of those being seasoning.
I have done a few mods on it:
The lid hinge
Stoker II from Rock's Bar-B-Cue
Gasket for the lid
Sensor grommets from Rock's
Extra handles for the barrel and front of the top lid
Hold down clamps for the barrel to the base.
I started lighting the chimney this way because I didn't have any where else to set the chimney while lighting, and it made sense to me. I am VERY, VERY, VERY careful to make sure that I have a solid base for the chimney to sit on before I light the starter cube.
I don't see a down side to this method.
I wasn't going for a full 12 hour cook on this run. I put some ribs on and ran at 260 for 5 hours.
This is what was left after shutting it down and starving the charcoal: (probably about 50% burned)
I ran a test of the Stoker II controller after smoking some ribs on a previous cook and was able to hold 140 degrees for over 12 hours within 5 degrees
Getting back to Harry's smoke chunks:
He doesn't use any wood chunks with bark on it, especially for competition. It would be a wildcard variable.
He mixes types of wood depending on what he is cooking. He might have 2 pieces of apple and 2 pieces of hickory, and one piece of cherry. In my photos above, I have 2 pieces of red oak and 3 pieces of hickory.
On another note:
This is what he forced us to eat for lunch at the class: