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I've had a 380X since November and am really enjoying it. I've never had a bad result on it, but I have found that low and slow cooks of things like Boston butts and briskets are far slower than I have been led to expect by recipes and guides. I'll use the cook I did yesterday as an example...

I have a grill - I think it's a 1250 but it may be a 2500 - that I need to move from my parents' house to mine. When I get it here I will need to get it onto my deck, which will involve a tight 90 degree turn and going through a doorway. Any suggestions on the best way to break it down to make...