Not being the master chef and baker that Vlad was, I will bring papers supplies and condiments. That should be safe enough! Being a great fan of charred animal flesh, I will indulge in hot dogs and hamburgers and volunteer to help at the grill. Is there one there? I don't have one to bring, unfortunately. Eric

I don't know how excited this group gets about recipes (I know there are several excellent grilling shows and books out there). Let me just say, this turned out great. Everyone said it was some of the best beef they ever had (really tender, juicey, and great flavor marinade) maybe they were just being extra nice as family and friends ;-). I had never cooked with this cut of beef before (flank). The kids even ate the zuchini, which is saying alot. The squash was a bit too large/mature for my liking, so it softened too soon on the grill (prefer it about the size of small zuchini-approx 1 1/2" x 10" so it is crisp and tender). Put aluminum foil on the warming rack and stowed veggies there while I cooked the beef. All went very quickly and without a hitch despite my feelings of inadequacy being my first real grill endeavor.

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.

About adjusting the burners: Be careful to to adjust them too low. Initially I adjusted them super duper low, just a bit above the point where the igniter clicks on to relight the burner. That wasn't a great idea when I turned on my hood fan. The hood fan air turbulence caused my barely minimal flames to flicker and the igniter clicked. I adjusted it again by increasing the flame by a smidgen more and that fixed the clicking problem. For the record, I have had to move a pot to the simmer burner when a regular burner on the lowest setting was still too much heat. (I own a 30" RCS from Costco.) This occurred when I needed to just barely maintain pressure in my pressure cooker (with a large aluminum bottom) , and also when I had a pot of chicken noodle soup that I wanted just barely to simmer.