I am not only new to this forum but new to grilling for more than 4 people. I am located in Tennessee where "dry rub" is king so meat preparation is an art to say the least. Additionally, I am a do or die Titans fan and believe our two win season was directly related to the absence of dry rub ribs on my grill. Having said that, I will try to give a quick history of my experience.
My previous grills have been Weber kettles which produced great meat however, would deteriorate after a year or two of usage. The dampers would warp or break off due to the repeated usage and weather conditions we experience in the south. Ironically, my last one mysteriously had hammer marks on the lid after the loss to the Colts on 12/28/14. My wife of 25 years continues to say I inflicted the wounds to get a new grill but we enthusiasts know that the "Grill Gnomes" attacked my grill while we were asleep. No matter which story you believe; she saw the hurt in my eyes from not having a grill and purchased me a Highland after two years of window shopping. Thank you Grill Gnomes!
After assembling the grill, I found so many mods in your forum but am clueless on what they mean or what the benefit will be with the mods. This weekend I bought RTV to seal the gaps on the grill because that is the only modification I really understood. My questions come with the purpose / advantage of the following upgrades:
1. Convection plate
2. Baffle plate
4. Smoke stack box / duct
5. Fire box grate for charcoal.
In closing, please forgive me for not being fluent in big grill terminology. I just want to make my first cookout on draft day a blast for all who attend (about 15 people). Finally, I am trying to work my way up to a shoulder for my favorite holiday on the Fourth! All help is welcomed and eagerly encouraged. Thanks in advance for your assistance.