Got charcoal?

bohnzie, how does that thing clean up? i have a regular weber silver, that i really like. but wouldn't mind going back to charcoal. the flavor is wayyyyy better

It's actually pretty easy. There is a slider that opens and closes the vents, which pushes the ash into a removable ash catcher, that you pull off and empty. It comes with 2 coal baskets:
http://img.shopping.com/cctool/PrdImg/images/pr/177X150/00/01/aa/a3/d7/27960279.JPG

so just grab those and toss the old coals and fill with new ones. Takes me about 2 minutes beforehand to clean up last time's mess and start the new mess. My grate has never seen soap and water...and it's got a nice layer of "flavor".

I use a water/drip pan in the center of my 26" charbroil kettle with coals on both sides.

I start coals in a charcoal chimney and then pour on both sides of pan. I close the lid for about 5-10 minutes and open and scrub down the hot grate. Cleans nice like that.

Slap yer chicken on there with some rub or seasoning skins side down at first. Why? Cus juices and chicken fat with drain down and crisp up the skin real nice once you flip the 1/2 way through cook time.

Check for 170 degrees internal temp and munch.

http://www.mikehedrick.com/forum/uploads/20070524_082249_grilledchickenh.jpg

is there any way you can send that to me? it looks delicious