Need help with my new char griller and have few questions about some mods. I hope I post this in the right forum. If not, please move this thread to the right forum, but don't slap me until I learn my way around I love this site! Over the past year, I have been researching the Char Griller, and smoking in general. It seemed that I ended up right here for info, more often than not with Google search. So kudu's to those running the site, as well as to great members with so much knowledge to share. Thanks. Char Griller has changed some things since I first started looking at them last year, and even earlier this year. One took me by surprise after I opened the box, spread stuff on the floor, and pondered how I was to assemble it. Hey! They didn't pack my warming shelf! Well apparently, they just recently made that an "optional feature" for 20 bucks extra. Not a big problem for me, as I doubt I would use it too much anyway. Besides, without it I can extend the stack straight down with a tube. And the other BIG CHANGE is... that you don't have to knock out the football openings any more! They're already cut out for you! Woo Hoo! That was my biggest fear. I've read so many posts on various sites about problems with removing them, and was afraid I may trash my smoker before I even got it together. OK. I'm a new guy here, and new to sfb smoking. Now lets toss out a few newbie questions. I see how alelover made a channel to lay his rope in to seal lid. http://www.smokingmeatforums.com/t/111490/chargriller-seal-modification 1. Could I do it with just one upside down L angle stock (just the bottom angle stock in his pics). Then lay an adhesive bead & stove rope (round or flat). The lid should sit & seal itself on the rope wouldn't it?. 2. Any reason not to use aluminum with rivets or screws, as opposed to steel & bolts for this? Conflict with metals? Steel rusts. I will be using my Char Griller Smokin Pro, for both smoking & direct grilling. 3. Temperature question: Will direct grilling exceed the temperature limits on the Permetex high heat sealants like the Red (500*F) or Copper (700*F) and cause either of them to fail? 4. I know that most of you use the Permetex Red. Any reason not to use the higher heat rated Copper? Is there a problem I don't recognize? 5. Any reason not to have smoke stack extended down to great for direct grilling? Probably a silly question. I can see no reason for it to interfere. Thanks in advance for your help. Don't get too technical on me tho'. I'm a simple guy. KISS principle apply's to me. Keep It Stupid Simple!