For about 10 years I used a Weber kettle.
Kinda messy with bricks, ash, lighter fuel etc.
Did a decent job when cooking for a limited number of people
(say 4 steaks, couple of burgers etc.).
Problems were that it was difficult to control temperature
and tended to have a short window when the temperature was
just right for cooking. (For example you wouldn't just decide
to fire up 2 hours later if appetites demanded......to much of a pain).

Also, with the kettle drum, there always seemed to be a "no-go-zone"
around the edge of the rack where you were never sure that it was
clean enough for cooking. So you end up with a "Sweet spot" in the middle
of the grill which is a lot smaller than its full area.

Finally, the big ones with the big circular cooking grill are a pain in the ass
to handle when cleaning it. You can always buy a replacement from HQ, but
it seems wasteful.

Last year I switched to a Coleman propane grill.
I LOVE it. The food tastes JUST as good if not better
and the convenience puts it way ahead of the Weber.

I find that the marinade you use to cook your steaks/pork etc
matters more than whether it was cooked on charcoal or using
propane.

Cleaning usually just amounts to a burn off at the end.

I would recommend spending extra money to get a propane grill.
Get the ceramic bars/plates (not iron). Get electric ignition.
I wouldn't recommend getting one of those side-burners which takes
a pan of water/beans etc. In practice, you'll end up using your stove for those things. There is something unnerving about having a pot of hot stuff sitting
out on the edge (at least for me).
Get one with a higher separate shelf for keeping things warm (most have this).


The only reason I would ever fire up the Weber would be
to satisfy some more visceral urge to "see fire".
Since I don't get that very often....the Coleman is where
its at for me.

One downside to propane is the danger element of having the tank
around. Need to use common sense. Store it in a sensible place etc.
Tip.......buy a gauge so you KNOW how much propane is in the tank.
Running out halfway through cooking really sucks.

Recipe: Really simple recipe for the grill which usually makes your guests happy
at the end. Take bananas and slit the skin along one side. Work in your finger between skin and banana to loosen and make a little room.
Pour in one or two shots of your favorite liquor (scotch, brandy, baileys, khalua etc). Place on the grill for approx. 10-15 minutes. The banana will cook, soften and absorb the liquor. Serve warm with Vanilla ice-cream.
F-great.