If you're really set on a gas grill, I won't change your mind, BUT... I used to swear by gas - until I went out on a fishing charter and was introduced to the Big Green Egg.*
It smokes, roasts, grills and bakes. We even make pizza on it - which is out of this world delicious. It's as easy as a gas grill with MUCH better flavor and it's more economical. Just close the damper, cap it and use the same coals again and again (Yes, really.)
It's FAST - It's ready to cook in under 10 minutes and sears steaks to perfection at well over 1100F (where my thermometer needles out) - one minute per side for rare, or close dampers, cap and add another 60-90 seconds for a perfect medium rare. I've been spoiled - I won't order a steak out anymore.
It's SLOW - Fill the firebox, drop the indirect heat / pizza stone and grate in, adjust the dampers and it will hold 250F all night (7-8 hours) for the most awesome butt, shoulder or racks of ribs.
It's EASY - No messing with propane bottle filling or exchanges, valve/line connections, igniters that don't work, etc. No burners to scrub, no worrying about the elements or having to cover or store it. Very few parts - mostly worry-free heavy ceramic, plus the grate and cap/damper. Lights easily with a match and Fireballz / waxwood or electric starter - no 'starting fluid' ever!
CLEANING - Lightly brush the grill surface after cooking (or not) and close it up - use a half an onion on a grilling fork on the hot grill to clean the ash off and 'season' the grate next time you fire it up. For a real greasy mess, just throw the dampers open wide and let it burn itself out - there will be nothing but fine ash (no chunks) left - it's more or less self-cleaning. It's so efficient, I only have to clean ash out of the firebox after maybe the third or fourth regular use, or when I do a full-burn-clean. It's not at all like greasy, chunky briquette ash from a metal-pan grill - it's powdery-fine, and I usually just use my shop vac to suck it out of the bottom of the firebox. Use a damp rag to wipe off the glazed ceramic outer surface - no chemical cleaners are ever used inside or out. In twelve years I have NEVER had to scrub, scrape, soak or scour the inside of the BGE!
It's DURABLE - My Big Green Egg sits exposed to the elements year round and I've only ever had to replace the grill surface ($20-24) and the firebox grate ($18) due to wear and tear over the 12 years that I've had it. All the ceramics are warranted for life, and with the exception of the weathered wood handle, it still looks and works like brand new. I do replace the felt lining around the lip occasionally - probably not as often as I should - but it's inexpensive ($11) and easy enough to do. It really is the last grill you will ever need (or want) to buy.
If you ever run across a BBQ competition in your neck of the woods, look for the team(s) that cook with the BGE and ask them about it. You'll get an earful - and more than likely some delectable samples!
*Sorry to sound like an infomercial, but even after more than twelve years, I really do love my grill that much! :hungry:
