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Brad, what else do you want to know?

When the plating is worn off and they are starting to rust is usually a good time. I suggest you store the grates indoors between uses to keep them from rusting though.

I picked up a bag to try though I won't be home all weekend, gonna give it a try as soon as I can in the kettle. Paul, just to clarify, I find it's best to lift the lid slightly and rock it to the side like your trying to slip it into one of those slide aside lid holders, pulling straight up...

From what I've seen the trimmed flats are enhanced and the full packers aren't at Walmart.

Was it windy out and/or do you pull your lid straight up versus sliding it to the side to keep from sucking ashes up? The lump I use has light ash and will pull straight up if you pull the lid straight up off the kettle.

Per Dave's post it's Twin Eagle grills and he got the 42 inch model with a base and rotisserie.

Weber redesigned their models this year, all the Genesis models come with 3 burners now. They redid the model names also, no more Silver C.

I usually shoot for 195 and at least an hour of rest.

For pork butt, figure around 1 1/2 hours per pound at the temps you were using and about an hour to wrap it and let it rest when planning your cooking times.

I've used the Duraflame hardwood briquettes on multiple cooks and have went 13+ hours on one load using the MM with no water with charcoal left over. You may want to consider trying the Rancher charcoal at Home Depot people are raving about on here, it's made the same way as the Duraflame...

A number of those are covered in the recipe section. http://tvwbb.infopop.cc/eve/forums/a/frm/f/1980069052

Is that the Rancher charcoal discussed in the thread below? http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m/9210068784

Good read - http://www.virtualweberbullet.com/coldtemp.html

Try pulling it when the probe for your thermometer slides in with little or no resistance into the flat.

Pack the ring tight and fire like you normally would. You can put the meat on as soon as it's assembled, not going to hurt it having it on there as the smoker comes up to temp.

Ideally you should still run the same temps with the clay base vs water. Running the clay pot requires less fuel to get the smoker up to temp and makes it more sensitive adjustments. You'll need to practice a little keeping it under control.

Couple threads on the topic.. http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...110013152#8110013152 http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m...890034482#8890034482 Looks like it's possible to squeeze 6 on depending on their trimmed weight though it's gonna be a long...

The E series have porcelain coated aluminum shrouds with porcelain coated cast iron grates and Flavorizer bars, the S series have a SS shroud with SS grates and bars and the PE series have the porcelain coated aluminum shroud with SS grates and bars.

I think the biggest concern is the probe hitting your food in the cooker which would throw your temp reading off.

Check the schedule on http://www.kcbs.us also.