My success with the tires has me considering another sale: the Kamado Joe barbecue that was Edmund’s last extravagance. It’s designed for slow-cooking big food — brisket, whole birds, pork shoulder, stuff like that — and, if I ever cook like that again, it won’t be over charcoal.

I will have to do a full-dress photo session to get ready to market the kamado with all its gadgets. It's worth a lot of money — certainly enough to replace it with a modest grill that runs on natural gas. (I had an outside gas tap installed as part of the kitchen renovation five years ago.) A gas grill is just fine for the most ambitious cooking I get up to these days.