I'm glad I'm not the only one with these horror stories.
I could never figure out if gas grill people were just trying to torment me, were born with no taste buds, just don't care or really just didn't know any better and could blame it on how they were raised. Either way, it's sad to see so many people grilling on gas grills because its "easy" or "not dirty"
I have many of these stories, but try not to talk about them because I feel like some sort of grill snob or worse yet, a dirty charcoal grilling redneck, but after spending some time on this site, I'm realizing that there are plenty of people out there that have it right.
I even have a neighbor who has two smokers and 2 grills and has no clue how to use any of them or how to prep meat after years of weekly grilling and smoking. He has the right ideas and seems to say all the right things, but goes out and cooks a brisket at 475 on his side box smoker with tin foil covering every square inch of the grate, all vents wide open and door wedged open with a chunk of wood, no seasoning on meat and moldy bark on the wood and crazy solid white bitter smoke rolling for the whole 4 hours he cooks it to form his secret solid BLACK bark!
When us and all the neighbors show up at his house to have a tasty beers and eat, all the sides disappear and the meat gets cold on the tray. His dogs love his cookouts as they eat more meat than we do from under the table. Conversely when they all come to my house we don't serve sides and the meat disappears faster than I can cut it and it's stone cold silent for 5 minutes after the eating begins.
So... Someone tell me what a GA is.
What I use as my travel grill is a beater 22" black weber that I take to my buddies houses and an Ozark trail camp organizer loaded with my wood chunks, chimney, knives, tongs, injector, cutting board, baking sheets, temp probes and whatever else.