Oh man , am I excited. I just purchased my first smoker. It is a horizontal Brinkmann Smoke' N Pit with the offset fire box. This thing is a big sucker. The cooking surface in the smoke chamber is 39" long and 18" deep. I will be seasoning it later today. Any recommendations on the amount of charcoal needed? Also, for seasoning the grill, I only need to add charcoal to the sfb, and not the smoking chamber, correct ??? I plan on modding the thing before it gets to greasy to work with. I am gonna lower the stack inside, create some sort of baffle, and get a charcoal basket. I also plan on getting one of those digital thermometers with dual temp readings for the cooking surface and food temp. Thanks for the help. I am really looking forward to some nice long cooks !!!