Thanks for the reply. It lives again :). What temps are hard to get? I placed my order with Sarah and Ben a few weeks back for the hybrid 36 patio. I mostly see myself running temps for hot and fast 250-275 for ribs, brisket, and shoulder. i will be running Higher temps for steaks, chicken and everything else including veggies on the smoker side more like 325-350. I will also be building a bed of coals from oak and use hickory for adding a stick or two there after. I have read that the bed of coals needs to be broken down from lump coals to small embers before you throw in a peace or two of wood the diameter of a cola can. How big are your peaces?
The chargriller is what most interest me since I bought in to the hybrid concept, I am very curious to hear everyone else experience with it. Do you cook on both levels?
And what do you use, lump charcoal or the K brand briquette and how much for a cook. Does it maintain the burn longer since it is also 1/4" steel than the weber 22.5 kettle?
How easy is the ash clean up and what method of air regulation does it have, if any? So many questions, thanks!