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If I understand correctly you want to use two bottom sections and the CB in the middle. That will not work. the two ends of the CB are different. One end of the CB fits inside the bottom portion of the kettle and the other end is designed so the lid of the kettle rest on top. Maybe you could...

I'm about 5'7" and I have no problems. For me the extra height makes it easier to check the bottom vents and makes for less ashes in the face when dumping the hot coals into the bottom section. I also like having the flat surfaces the table provides. I had wanted to make a table for some time...

The snazzy gold therm came off a Brinkmann grill that had met an early demise. Yes, the sticks are from a fruit tree in the yard.

I took a 3 burner Genesis gasser and made a few modifications to accommodate an 18" WSM. I welded a round piece on top of the frame so the lip of the bottom section can set on. http://s643.photobucket.com/al...u153/Robertmcginley/

How about a Cajun Bandit made out of inconel...

Thanks guys. Glad to hear it wasn't some form of molecular bonding.

Every time I go to remove the enclosed ash catcher on the gold model it always puts up a fight . For what ever reason it sticks and I'm not sure why. Has anyone solved this problem ? I could use some advice....

How about the rotisserie for the kettle, would that fit on the new 22" WSM? Anyone try it yet?

Sorry, guess if started the link I should have posted all the pertinent info...here is the e-bay link to the item... http://cgi.ebay.com/Cajun-Band...7C293%3A1%7C294%3A50

I plan on giving it a try . It appears to be a well built and thought out modification. I would like to incorperate the center body section onto my 2000 Performer. I had previously wanted to add my 18" WSM onto one of the 18" Weber Platinum Grills but those are not easy to come by . I had...

I came across this item while in the ebay site. Thought folks might find interesting. www.cajunbandit.com

Try using a few pieces of paper towels and and a little vegetable oil. Works great with little to no ash...

Also try using a couple pieces of paper towels and a little vegetable oil to start the chimney. Seems to burn cleaner with very little to no ash, specially compared to newspaper. This was one of the best tips I have gotten from this site when it comes to lighting the grill. Give it a try...

Please post some pictures when you have finished them...Another thought or possible idea for a cart is to strip down a gasser and use the cart as well as the side tables if possible.

The left side on mine seems to be the hotter side and I thought it was due to the crossover ignition system.

Thanks for the responses! I will look for those books. As for how to successfully use spices I guess I will just need to wait for Kevin to write a book about them.

I was looking at the older hand crank meat slicer models and wondering if anyone here has used them and what their thoughts on them are...

I enjoy Cook Books that give history or back ground of this art (BBQ). I also like when books include how other cultures use the Q. I just recently read where Henry Ford is the father of the charcoal briquette. I would like to find a book that explain seasonings and how to put them together to...

This is an option Weber should have offered. I wonder if Weber puts as much thought into the charcoal grills as they do into the gassers? The Frontier, just judging from the pictures, looks much easier and safer to use.