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What ever road you Boyz want to go down is fine by me...

I have used the same Weber Kettle since 1982, some time in the 90's I added the Rotisserie adaptation. It is good for the quick high heat cooking for chicken, fish, burgers and steaks. It is easier to use than a BGE for that app.

A BGE for slow small batch BBQ, it is a direct fire unit so it has a different flavor profile than an Off Set Stick burner. I am thinking about making a Pizza on it?

A Horizontal Pipe stick burner made by Klose...I use it for bigger batch slow BBQ. 1/4 inch steel plate with 1/2 plate for the fire box...

I used the Klose over the 4Th and everything turned out to be tasty, with a subtle hint of smoke flavoring which does not over power nor detract from the taste of the meat. I did 3 racks of Pork Ribs, a Tri Tip, a Pork Belly, a Pot of Dutch oven Texan Ranch Style Beans, smoked Corn and smoked Passillia Chill's. For desert Roasted Pears with a Cardum white wine sauce

I would like to do a Brisket but that is a lot of meat to eat, so a Tri Tip is about right. I use my standard rub with a bit of sugar for seasoning. The new to me meat was the Pork Belly with Mustard and Maple Syrup as a marinade. Everything is seasoned at least 24 hours ahead of time for the flavors to meld. The Pork Belly turned out well.

Next I want to make Bacon out of Pork Belly...That requires a Kosher Salt and Sugar Brine for 7 days, soaking to get the salt out, drying and smoking to bring internal temp to 150....