The metric system gets confusing only if you try and convert it to the old way. We were the same in Australia using 3/8 and 6/16ths of an inch or foot or whatever but metric solves all of that. We officially converted in 1974 so we pretty much grew up with it although sometimes I still talk Miles, feet, inches but we use litres instead of Gallons and measure our fuel consumption (cars) in Litres per 100kms or kms/ltr. By the way theres 2 gallons..imperial which we used and US gall. US Gal was about 0.66 of a litre smaller.
When I began the American style low & slow, I had to learn lbs, Farenheit ounces and stuff all over again only so we don't balls it up.
England is a funny place..it uses both both metric and some of the old system like miles and gallons and yet it's right next door to Europe that's been metric for ever. Everyone considers England to be part of Europe but Englands says...well we're not really.....we just love to pop over there once in a while
With the Weber Q's, you use a doubled over sheet of foil which acts as a buffer and traps a lot of heat between the sheets, you then makes a series of slits in the foil so any fat can run through and down into the drip tray underneath. The foil also makes the heat surround the foil and go up on all sides, up into the lid and then circle around the food until it finds it's way out of the 2 side exhaust vents.
It's very well designed in how it achieves all this and creates a superb result. There may be copies of the Weber Q series coming out of the orient but they just can't master everything the Q can do. The trivet (or cookie rack as it's referred to) is much more than a cookie rack...these things are super solid and will not bend under any normal human strength. They can also be use without the foil so that if you don't want your food touching the superhot cast iron grillbars, this way you can keep them slightly higher and off the cast iron. Also good for placing a pizza stone on for baking pizzas etc.
Cheers
Davo
