In some ways I may be a gas guy who uses charcoal. I live in coastal NC and a common type of home here is a three story "up-side down" floor plan where the kitchen and living area is on the third floor. I have a Genesis Silver B on the deck outside on the third floor deck. It's very convenient as it's right off the kitchen. When I use charcoal it's up and down three flights of steps what feels like dozens of times while you're cooking something. There is no way I use a charcoal grill on a third floor wooden deck or any deck for that matter. I find it useful for quick things such as burgers, pork chops, fish etc. I have a griddle for it as well as a rotisserie. Rotisserie chicken is good even when done over gas. The griddle, once hot, acts like a flat top. I'll fry bacon in a cast iron skillet to keep the house from smelling like bacon for hours afterward. I even have a Weber smoker box, which to tell you the truth, doesn't work well. I have a C&B Performer for pulled pork and I have a rotisserie for it I also use for putting a little smoke on chicken or turkey. I have another redhead kettle I use only for cold smoking cheese.
I'd keep it and thin some of the eight other grills...
Topic: Bought my first gasser, why? (Read 1865 times)
