I'm not a seasoned griller/smoker although I've grilled a lot in my lifetime. For years I had never payed much attention to detail cooking steaks/hot dogs/korean short ribs, but read about it some and it has some science to it. Just made sure things weren't overly burnt, steaks 5 minutes each side, etc.
It looks interesting like a snake, I've read some bbq'ers not liking to have the coals against the porcelain so I'm just wondering what others have to say about that?
Also it seems one could fit a round drip pan in the middle for that indirect cooking/smok'n so you won't mess up the bottom bowl/vents with grease.
I picked up a very used 22" kettle and would not worry about hot coals leaning up against the porcelain bowl so that wouldn't bother me a bit as to damaging the paint job even if it really did. I don't know either way and would assume many use the standard snake method without paint problems anyways.
I'm also wondering whats with the jaw of teeth design on the bottom of the accessory, was it designed to fit multi bowls as there are many different sized pans out there? or does it have something to do with distribution of heat? Just wondering.