Had to check in after a long absence. Just getting to know my newest big-boy-toy; Kamado Joe Classic II. Second cook way better than the first. Learned an important lesson about letting the coals get "mature" before dropping dinner onto them. Been making my own charcoal in the Englander NC. I use an ammo can less the rubber seal, with a few small breathers drilled into the top of the side walls. Fill with some of the great hardwoods native to my area; Cherry, Oak, Hickory, Maple, Ash. Ran into some Walnut logs and intend to make a bunch of charcoal with them. I love the odor of burning Walnut so I am hoping it translates into a great aroma for the grill. Any reason that the Walnut wouldn't be a good choice?? I know it is acidic. Here is cook #2 which was awesome!