I'm still not ready to give up on my gassers, even though the last 4 grills that I have acquired have been kettles. I'm having a little cookout at my house tomorrow and upwards of 65 will be chowing down. Proteins are brisket, baby backs, chicken breasts, pork chops, pork loin and Porterhouse steaks.
The briskets, ribs and the pork loin are coming off the smoker. Chicken breasts, pork chops and Porterhouses will be grilled. Side items are also going to be grilled or will be done in the smoker. Smoked baked beans, grilled asparagus, grilled tri color peppers, corn on the cob, baked potatoes and Portobello mushrooms.
Weapons of choice will be a Genesis Silver C, a Genesis Gold C, a Brinkmann Pro 2700 6 burner (got that before I was introduced to Weber) two Smoke Hollow 44 propane smokers.
My brother will be helping with some of the sides and I'll be doing all the proteins.
Simply put, I don't know that it would be possible to put out that amount of food using Weber Kettles, even if I happened to have a couple of Ranch kettles sitting in the back yard.