I thought that this might be a good opportunity to share major things that we have learned along the way; and maybe some things that we would have done differently. For one, I would not have mounted my thermometer so high on my Weber kettle- The temp is off by at least 50 degrees as opposed to where the food sits.(I was wondering why my fire would go out every time I tried to maintain 220 degrees
) I have learned to compensate, and disregard the numbers and go by where the needle is pointing. Another thing is not to leave the top vents open for an extended period of time in the middle of winter. The moisture gets right in there and mixes with the ash to make quite a nice concrete like substance. I am using this new found material to shore up my foundation, however for grilling- not a pretty picture. I would have skipped wasting so much time looking around for a good basting brush, when no matter which one I try, I end up loosing bristles, and went straight for the natural bristle paint brush (new of course). Finally, I would have found the butcher at my now favorite store a long, long time ago. Jump right in and tell us what you have learned.