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Any time I do a brisket for a party I do this (thanks Chris): https://www.virtualweberbullet.com/brisket-high-heat/

I use a squirt bottle with water and spray my brush with it. Makes steam as soon as the brush hits the grates and cleans really well. Then I just use a wet paper towel to wipe the grates so there are none of the dreaded bristles left behind.

Agree with Rich G. Also, make sure you close the top vent on your lid. Page 9 of the Kettle Pizza Instructions. https://www.kettlepizza.com/wp-content/uploads/2016/11/Charcoal-instructions-booklet.pdf

Bruce is right, my summit is 13 years old and the warming tray rusted out after just a few years. But I've had this stainless one for at least 5 years and it looks great. I'm not sure about the room on your Genny, my summit is a 6 burner so I have plenty of room. But here is a 1/4 sheet pan...

I like to use this rack because it can be used on both the gasser and the kettle. https://www.amazon.com/dp/B01MSYK6XQ/?tag=tvwb-20

I am one of those afflicted with the sensitive palate that BFletcher speaks of. I have found that if I put meat on the smoker while it still has white smoke it can impart very nasty flavors into the meat, especially if you are doing smaller cuts like chicken or pork chops. I like to let my...

Or you could save your money and just use a skewer to grill your onions.

I had the same problem with my Summit NG that is 10 years old. It would only get to 275-300 degrees and as I lit each burner the burners that were already on would go down like they were dialed back. I replaced the burner tubes, but that didn't help. Then I replaced the regulator and that did...

In the Mexican meat markets around here they are called tablitas.

I have a Summit NG 650 that I installed in 2009 in my current house and it works just fine. I took the shelves off and sold them. The only way you can tell it's not a built in is the wheels at the bottom and the 4" of space between the bottom of the grill and the floor. Other than that, it...