That does not look bad. I would take the gears off and just give them a good soak and scrub in some simple green or similar, re-install, and lube back up.
Really nice!... but please put something hard under the grill. Leaving the legs and wheels in the dirt is a sure way for moisture to destroy the wheels and lower frame.
You are right. After the initial sharpening to the 15 degrees with the Chef's Choice I only use the honing or sometimes the middle one to sharpen. Lately I just run a Speedy Sharp down each side and it is sharp again. The Speedy Sharp is amazing. I touch up knives, sharpen scissors, tools...
Nice - I also wonder why you don't see more people separate the point from flat with briskets as it's the same principle, they cook at different rates, and makes them easier to handle. Do most people mix the fat cap in to the pulled pork or separate it for lard?
I have gas and thought about induction but 3 things stopped me.
1: Our cookware are mostly Saladmaster 304 stainless we got for a wedding gift 36 years ago and are still in like new condition.
2: Power goes out and your s.o.l. on cooking
3: We never had a gas range break.