Don't know if you have already made your decision, but I would actually describe the burners opposite of idrive65. Front to back to me describes the direction the burners run front to back with them left right and perhaps several in the center. That means that for indirect heat (slow cooking for ribs, brisket, whole poultry and large meats) you can use one or two burners on one end and cook on the opposite end, one on either end and cook in the center, use the center burner(s) and cook on wither side -- gives you options and full use of the front to back grill space. With side to side (not side by side) are burners going across from one side to the other where you have one front back and center. For indirect heat, your options are to use the back only or the front and back and cook in the center. You have the full width of the grill to cook, but less room front to back and the heat may be less indirect for whatever you are cooking. Webber has 3 different types of grates and different stores may carry one or two. Cast iron sears (may give a bit more char flavor) and retains heat well but rusts most easily (they suggest not cleaning after cooking so that the oils from cooking protect the grates until you preheat and burn them off when you cook the next time). Porcelain coated have protection from rusting, but some may feel they don't retain heat and sear as well as cast iron. We've used both and never had any complaint with the porcelain-- the rust factor probably makes it a better choice in our climate). Stainless is an option that comes standard on the higher end Summit grills or as an option or additional purchase for the Genesis. I've cooked on the other ones so long I wasn't sure about the stainless even though the rust proof definitely appealed in our humid climate. We were thinking about it when I realized the charcoal grills I've used all have stainless grates and the Summit ones were heavier and should do even better. So far, they've been working very well. I can cook happily with any of the grates, but the use of space -- having enough, being able to use it efficiently for large of small cooking needs and having it arranged well for what you want to cook would be what I would focus on. The burner direction matters most if you pile charcoal to one side and cook on the other. If you usually place evenly across the bottom, it may not matter to you at all. Have fun looking and hope you find one you enjoy.

Since you mentioned this is your forever home, it's really worth taking the time to think this through and come up with the best possible plan. There are some real shortcomings right now. On that note - I think if you're going to have the current dining room become the everyday eating area, a doorway from the kitchen isn't enough. I think you need to open that space up so that it's all one room. That way, you are still getting an eat-in kitchen, but it will be an L shape, larger space. Kids can be doing homework at the table and still be in the same space. I am really having a hard time imagining any scenario where it would be okay to have the step down to the family room totally open without a railing. It certainly doesn't work with a table anywhere near by. I think you could instead use this space for a kitchen island/peninsula which would straddle the drop down. Picture having maybe a sink or cooktop on this space - it would be facing into the open family room. There could be stools on the family room side facing into the kitchen. This would leave a much shorter step down area, basically like what you have now. Which looks natural and not weird.

So, it's all finished. I had it out yesterday for an ops check. It cut effortlessly thru thick wet grass. It's headed up back to my Aunt's ranch for duty in a couple weeks. The engine builder advised to remove two studs at a time to swop them to install the muffler. That worked fine. The transaxle (with an oil change and the thicker Lucas product) now holds second gear at half throttle and above. The bigger front tyres allow it to climb easily over small obstacles, yet there's enough clearance for the steering and mower deck. Thanks all for the words and encouragement.

Cotton towel will be OK for a short time. If kept wet long - it will start getting moldy. I find that leaves do better if they are not absolutely wet - and have a crack in a cover to breath, I never used Espoma fertilizer. You need to fertilize 2 trays side by side with different fertilizers before you decide what works for you. You can pasteurize your soil in your oven - prewet your soil - get the temperature to 185F, cover the tray with a foil and enjoy the fragrance for 2 hours. Fish emulsion has nitrogen, Epsom salt - magnesium sulfate. So the way how it works is different - magnesium is an element necessary for the production of chlorophyll. Start with something - and if it doesn't work - use the other method. Or do both at once = no conflict there. Epsom salt is sold in every pharmacy - it is used for the soaking of the sore feet or the whole body if necessary. Works really well. Can be used as a laxative - I think a teaspoon per glass of water will make your bowels squeaky clean... just try to make it to the bathroom fast enough... very bitter to taste.,