One of the things I have been contemplating is lifting the whole middle section off the bottom dome and then placing the lid on the bottom section, so the middle section is totally separate. This will keep the charcoal from lighting quickly and getting too hot from having the lid off, while enabling you to take as much time as you need to mop, flip meats, sauce, etc. in the middle section.
Now of course, I won't do this if I am only doing something quick like some quick sprays or only have meat on the top rack. But there are times where I have stuff on both racks and I use temp probes through the mid section sides, so pulling the top grate off with the probes is a bit tricky and can take time, which causes the coals to light and temps to rise quickly.
Anyway, I am getting temp probe extensions so I can move the entire middle section easily, freely, and quickly. Then put the lid on the bottom section to keep the air out and the coals in check. I don't use water so spillage should not be a concern. Yes the middle section can be heavy at times, but I installed handles on the middle section, so even with 30lbs of meat, it should still be moveable in about 5 seconds or less.
Anyone else try this method? If so, does it or should it work well....at least in theory?
Thanks
Kg