Ouch! Should have waited and bought mine!
Not complaining, though. Curious to know why you recommend lighter fluid to start your cook. Not a big Kingsford fan, either. Used mostly lump and 100% hardwood brics in my non-pellet outings. What about wood chips and chunks? I'm sure as time progresses, I'll get to know my PBS much better. Pretty sure I'll be using one for my chicken comps, and maybe another one for ribs, although my first outing with three slabs of loin backs, came out much too dark. Might have been the brining, or the Memphis style rub, or the hickory chunks I used. Any advice from any body will be appreciated.
OD
Post Script: Hold that price for me, amigo, in case I need another one!