[ronster]

Been cooking with a Weber for many years and use self starting briquettes (they have no fuel taste once they are up to temp) then switch to regular briquettes when adding. Use the retainers on each side. Makes it easy to add briquettes when cooking large objects like turkeys. This way the Weber cooks like a convection oven as it was designed. Heat regulation is done by briquettes and top and bottom vents.