I'm Ward Delcomyn from Fort Smith, AR. About 2.5 years ago my gas grill bit the dust. I have a buddy that swears by his $90 Weber charcoal grill. He told me about his indirect grilling methods and convinced me to get one. I had grilled over coal before, but never on a Weber and not indirectly. It didn't take long to get hooked on it. Now I'm sold on mine too! Well, so we got to wondering what else we could do with the grill. I've turned out some amazing St. Louis style ribs a pretty good brisket and some whole turkeys. Now, I think there's room for improvement in all of them. I wonder if many people modify the Weber grill or just use a smokey mountain? I have plans to purchase a couple extensions. One for rotisserie and added capacity and one for a pizza oven. I'm excited to dig in and learn!