First thing to go on a Weber is the ridiculous heat vent at the bottom. Rust, heat and the schmutz of a hundred bbq's conspire against the Make America Great Again construction. But my happy medium involves an old 10" rip blade, fewer coals (and pushed to the side when hot to keep the meats out of the burn zone, to get all Christopher Kimball on it) and a minimum of elbow grease. Watch on and cook on!