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My Silver B has hot spots (I suspect that they all do, to some extent), but you shouldn't have one flavorizer bar that it red hot when the others aren't. For the record, I can get all my flavorizer bars red hot if I preheat the grill (which I do for steaks regularly).

My Silver B has been outside for three and a half years with the Weber cover. The warming grate has rusted a bit (but maybe that's because I neither use it nor clean it). Beyond that' it's in great shape. The Weber cover is vented, which I believe is intended to allow condensation to escape...

I use the lower rack (not the swinging one) for toasting buns. I also use it for defrosting veggie burgers (I know, I know -- but in my defense, the person who eats those things is a good friend, and I won't get rid of a good friend just for having the bad taste to be a vegetarian). Also...

I use the Maverick every time I smoke, and I never use the remote receiver (the signal doesn't penetrate my outside wall). I still consider it a pretty good deal. It is reasonably accurate, and I haven't been able to kill it yet. You can't go far wrong.

What Rita said. Grates aren't supposed to be pretty.

I agree the charcoal tastes better, but if it wasn't for the convenience of my Silver B, I wouldn't be grilling near as much. As it is, I do it a couple of times a week at least (I only use the WSM about once a month). Oh, and Willie H -- the perfect solution for you (balancing convenience...

I just wanted to echo Hunter's thoughtful comment -- it is great that Kingsford pays attention to what folks are saying about its new product, and the best way to keep that attention is to make constructive points telling them exactly why this community is disappointed, and how they can win us...

Jeff, I sent it again -- I'm in for 10 boxes. If it doesn't work this time, I'll change my profile. Art

JRPfeff, a spare tank is the way to go. As for the post-cook burn off, there's no need to do it right away. I usually do it just before my next cook. I have to wait for the thing to heat up before I use it anyway, why not just kill two birds with one stone?

Jeff, My e-mail is in your box. Art

And given that, I'm sure I could fit more into the Forester. The real issue is justifying the $ to The Wife. But that's good info, Jerry.

Jeff, Depending on where you are in Westchester and when you're thinking about doing this, I might be interested (my folks are up near Chappaqua). Probably no more than 10 boxes or so (I only have so much room in the car, plus the Wife might have something to say about the $ amount).

Shoot, I pay around $20 for one tank. It may still be cheaper than charcoal, but as with everyone else, my real reason for preferring the gasser is the convenience.

I spread 'em over the top. It's good for 14 or 16 hours before I need to stir the coals.

I've had this at a Brazilian restaurant, and it's great. That said, it's a little disconcerting that the black beans turn the meat grey. Did you get this as well?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: Geeze, I thought you ment cooking naked. I can attest to the fact that it's a lot of fun, but somewhat dangerous. JimT </div></BLOCKQUOTE>...

That's just unnecessary. But it does sound pretty amazing...

I just tried Kirk's "Bubba" recipe, and I have to say, they tasted exactly like Buffalo wings are supposed to taste. Loads of compliments from the assembled masses. That said, is it worth it, when you really could just have them delivered? I don't mind the cooking so much (heck, I enjoy it)...

So, what if you rest it with no foil? put it in a low oven, for example? At under 200*?

BRITU works great on butts. I've also used it on brisket, and it works pretty well there, too.