Love how much space I have to do indirect long coolking (briskets, Beef Ribs, Pork Ribs).
I love the quality of all of the parts,  I just miss some things that will make this a perfect 10, which are: 1) include a Grate for Weber Gourmet 2) increase the size of the grate charcoal access 3) PLEASE change the direction of the thermometer to the side where the vent is so on low cooking sessions it make sense.

This is a MUST if you like me like to cook brisket, or lamb legs, or multiple racks of ribs.