It's murder what some people can do with just an 18-1/2"....see here~~~>
http://weberkettleclub.com/forums/grilling-bbqing/previous-don't-really-need-all-those-kettles-just-one-18-12'-5/msg7900/#msg7900
If space is limited (as you've said before) an 18" will fit the bill.....just enough room to take the stress out of juggling things around & doesn't have much of a footprint in a smaller yard/ area....
I've got a fairly small yard & I've got 8 or 9 of them fit in there..... 
One of my favorite threads, out of the many from the erstwhile 1buckie. My primary cooker remains a 22, and often seems scant until I remember you can let cooked food rest while touching each other on the far end of the heat.
My main use of an extra grill or more is for places to put hot charcoal starters, dishes and so on. Of course there are zillions of ways to do that, but using extra grills is more fun.
@addicted-to-smokeThank you.....I think.....
....I knew the word "erstwhile", but wasn't sure of the exact meaning.....so I looked it up....means, generally, "old" or "used-to-be"....so it could be construed that I'm "old & in the way" or maybe just that I've been around the block a few times....either way, I burrowed a little further into the history of the word & ran across this very short video about the naming of our meats:
Words of the Year: 1066
Or, Why Pig Meat is Called 'Pork' and Cow Meat is Called 'Beef'
Link:
https://www.merriam-webster.com/video/words-from-the-norman-invasionQuote from the comments:
"It means that the food served on the table was named in the fashionable language of the court. There is a whole paragraph in Walter Scott's "Ivanhoe" about this:
“Why, how call you those grunting brutes running about on their four legs?” demanded Wamba.
“Swine, fool, swine,” said the herd, “every fool knows that.”
“And swine is good Saxon,” said the Jester; “but how call you the sow when she is flayed, and drawn, and quartered, and hung up by the heels, like a traitor?”
“Pork,” answered the swine-herd.
“I am very glad every fool knows that too,” said Wamba, “and pork, I think, is good Norman-French; and so when the brute lives, and is in the charge of a Saxon slave, she goes by her Saxon name; but becomes a Norman, and is called pork, when she is carried to the Castle-hall to feast among the nobles."
Topic: I am starting to UNDERSTND (Read 3405 times)
