Usually during the week I'm too tired to fire up one of the kettles for a few chicken breasts, steaks or burgers and I've been thinking about getting a gasser for weeknight hot and fast stuff.AJ328 that's certainly a "valid" use and agree with what's been said about the Q line. On the other hand I haven't used the Q300 I cleaned up and upgraded.
But ... I'm not working, either. But ... there are times when I also don't want to crank up the charcoal machines and not just because of the machines. They are all out and down a flight of stairs from the kitchen and my Q can work on my covered (but open) porch located right off the kitchen.
Can't tell you why I haven't used mine. Maybe it's because anything I envision cooking on it will turn out better on charcoal.
But ....
searing, the griddle ... stuff that needs heat but not "flavor" ... I'm conflicted, still.
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Now, as for what to expect with a Q? Mine needed a good cleaning out of the burner tubes, at least the orifices.
@Hogsy how do you use the 1-burner 100x and 200x series Qs indirect, when all of the grate is always heated up? Even with my 2-burner Q300, its 2 zones are weird, inside vs outside, not left-right or back-front.