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I keep mine on a short side of the deck and I keep one of the tables folded and one up so that it is the right size. The other table can be up but it partially blocks the stairs leading down the deck. In summary I fold down only because of space constraints. I bought a generic cover from Home...

I have never brined one before but I do know that I go out of my way to buy pork that has not been injected with saltwater. When I grill pork I like to season with kosher salt and a milder ground chile such as anch or auji amarillo.

In my opinion lean tenderloin is best cooked on a grill or in a pan to get a good sear. They do not take long at all to cook as they are rather small and you do not want to overcook them. Kinda like cooking a pork tenderloin but quicker as you do not want to cook them past medium rare unless you...

Heck no. If you love the bark leave those things naked.

You hit that on the head. The bottled stuff has an off egg flavor and too much acidity. The freshly made stuff is much better.

Chuck/Shoulder meat makes the best stew. Stay away from the "round" meat that a lot of places pass off as "stew meat." It has no taste.

You do not need foil to make good BBQ. In fact the only reason I use it is to let the meat rest in a cooler.

I slice it sometimes like you did and people never complain.

I like the kiss method. All you need for great ribs are: meat fire rub What you do not need: boil foil sauce (IMO sauce covers up the pork taste more than a rub does but there are many people who swear by sauce)

Try propping the door open? It would waste a lot of fuel I would wager. I have a Q300 and I have never been happy grilling indirect on it. It is fantastic for direct but the design is not conducive to indirect cooking.

I paid $100 for a silver C that was in very good shape off of craigslist a few months ago.

Virgin olive oil can give off an odd taste if subjected to too high heat.

Barkeepers Friend. Stainless is hard to clean and I prefer the porcelain models for this reason. Is the summit polished stainless? If it is brushed stainless if you clean it thoroughly with an abrasive you may polish just that spot and make it look spotty.

Pan seared steaks sound better than no steak if I were in your situation.

I have smoked during a heavy thunderstorm in a DETACHED garage with the doors open. I would never attempt it with an attached garage. Really it is not a good idea unless you have adequate ventilation and with the doors closed you likely will not have that.

Wings is one thing that I have not mastered. I can get great tasting meat but with bland rubbery skin. I can also get great skin but with meat that is dry. I also tend to burn the skin every now and then.

Yes, if you keep the skin moist it will not dry out and crisp.

You probably need higher temps to crisp the skin. A slow cooked wing with crispy skin is hard to achieve.

I dropped mine on the handle the second time I used it. There was exposed steel by the weld where the handle bent. I sanded it down and applied hi temp paint.

......and made in the USA.