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Burn the red oak down in to coals out side of the grill. Use a shovel to transfer coals to the grill.

Id suggest you find a recipe you think you would like then stick with it. Get good at making pizza. Then start to tweek the recipe little by little until you get it where you want it.

I let mine burn out in the kettle and wsm. Keeps them grease free. If I use water in the pan I dump it when I am done cooking. Maybe add a chunk or two of new wood under the pan so it flames up and burns off all the left over grease off. When it cools off knock the loose flakes off and call it...

I don't have any crud build up because I grill at a high temp. I also let the coals burn out with the lid off every now and then so that helps keep the bowl clean.

Good luck keep temps regulated while the vehicle is moving.

Turn the door upside down and prop it open.

Why would Weber make a cheaper line of kettles. There are already plenty of cheap charcoal grills available.

Temp controllers are for pellet grills.

I guess I needed to post the site. https://www.mcmaster.com Looks like flanged button head Allen screws 1/4-20 X 5/8 18-8 stainless is 6 bucks for 10. 316 Stainless is $7.80 for 10.

This is a pretty good place to buy in bulk if you know the specs. They have a lot of specialized fasteners. I'd probably ditch the straight blade screws for a stainless button head Allen.

Use a grind stone on a dermal to rough the surface up. A smooth shine surface isn't good for adhesive bonding. There isn't anything for it to adhere to.

Id brine it too. It is a low 3% solution turkey when compared to the 10-15% frozen turkeys.

Last one I did was about 5 hrs at 250-270 deg f. That was on a Spanek vertical roaster.

Who owns the air space?

Some times it takes graphic to get the point across.

Yep. Then turn the steaks leave the lid off to rejuvenate the coals. Once they are good and hot or you have flare ups put the lid back on and continue on.

That's how I sear. Then you have the other half for indirect cooking after the sear is complete. Although by the time I am done searing, the steaks are done. Use the lid to control flare ups but have both vents wide open.

Fully loaded chimney and only dump it on 1/2 the grill. Grill with the lid off so there is plenty of air. You will be well above 500 at the food grate. No fancy setup or devices needed.

Id grab it and pull the cast iron cooking grate out and see if it would work in a weber.

Id go with the black one if its made in the USA, and doesn't have the defects of the Chinese LE Red 22.5"