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No worries..
BTW - only cons are:
1) gaskets you need to replace every couple of years (look into coltronics or nomex gaskets)
-the gaskets are necessary to seal out the air when you're doing low temperature smokes or when you close it off to snuff out the fire and preserve your charcoal.
2) expensive for a charcoal bbq.. lots of other options for less (primo grill, big steel keg, webber)
3) and of course, needing to keep a couple of bags of lump charcoal around.. I have a vermont casting signature hooked up to my natural gas line that I use for hotdogs, hamburgers, and other 'quick' meats...
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