bruman wrote:
> Matt
>
> I hope we get someone that has one of these to chime in. I am seriously
> thinking about this grill and when you consider that to get a good gas
> grill you have to pay at least 400.00 and up I really don't want to make a
> mistake. The dual area idea is unique in case you are grilling two
> different dishes. I looked at this grill for awhile the other day and each
> cooking area in itself is not very big (about 18 02 19 inches square. I'm
> concerned with how it works when you are cooking with indirect heat which
> I like to do a lot of.

I gave up on indirect cooking on gas because of the configuration of the
burners in my grills. It's a long horseshoe burner that runs side to
side. I bought charcoal smokers for indirect cooking. I suspect that the
front to back burners in this gasser would work well for smaller roasts.
I would tend to use the rotisserie for chickens, pork loins, etc.

> I'm a charcoal man myself but during the week it
> would be nice to do some grilling with minimal setup time. That's why I'm
> looking at gas. Do you have any pointers you could give. Since you have
> two gassers your opinions would be greatly appreciated.

I really like the idea of being able to use a rotisserie and grill at
the same time. That was the first appeal. The deep well cooker is
something that I'm sure I would use a lot more often than the side
burners I have now. The way I look at that device is that it is three
cookers in one. If it does all three tasks well, I think it would be
worth the money.

Matthew

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