Why am I the only one piping up about infrared grills?
From old Wiki:
Because everyone else read the OP & realized that chefguy specifically said he didn’t want anything expensive. Infrared grills are, by far, the most expensive grills on the market.
I dunno, he is looking at a $350 dollar grill, if I read that thing right he posted before.
Here is the mac-daddy of all carnivorous wet dreams, though.
So, there, everybody.
The only infrared grills comparable in price are of the portable variety. The one you linked is just over half the size of the one in Chefguy’s link.
The Char-Broil grills you linked in your last post are not true infrared grills. They use metal plates instead of the ceramic found in TEC & Solaire grills.
ETA: I do agree that infrared grills are bad-ass. I love cooking on them.
I don’t know what the difference would be with metal vs ceramic.
Chefguy, might I suggest Craigslist for your grill? I got one for about 30 bucks, and it was selling at the store for a little over 200.
I have had it for quite some time, and it still strikes first light in the rain. Its a Thermos Big Texas Grill.
$350 is probably moderately priced. A Big Green Egg, for example, runs about twice that. And of course the big “look what I bought” grills go up from there. I really like the indirect heat of the Weber, and the one I’m looking at uses small propane bottles for an igniter, so there’s no BBQ starter fluid taste or smell or mess. I like the instant gratification of propane, but have had few things cooked on one that actually tasted like BBQ. Perhaps my memory is faulty.
If it is an option for you, I highly recommend, as mentioned above, a natural gas hookup from the house, you never run out of gas at the wrong time and you do not have to go out to get it.
If it’s not an option, keep an extra bottle of propane.
I’d go for gas too just because it’s easier all around. No charcoal ash to deal with at the end of the cooking, when you’re done, the flame is done too. You’ll also be more willing to grill when there’s one less step to hassle with.
Well, I’m now the owner of a new Kenmore gas grill. Four burners plus one on the side. Rated at 81 points by Consumer Reports, which was only 6 points below the top-rated Weber and $400 cheaper. If I don’t like it, I’m hunting each of you down and skewering you with a BBQ fork.
Oh man, a friend of mine bought that same exact grill, tried to use it three times and every single time his clothes have caught on fire so, you know, good luck!
Hey, I think that’s the grill this guy used!
Congrats on a good choice. Next year, you will decide that you really want a charcoal grill, for the occasional times you want to slow cook. Year 3, you get the grillzilla, for when you want to grill for 20.
Why yes, we do own 3 grills in a household of 2 people. Why do you ask?
If you decide to go gas, forget Sears. Most gas grills seem to last two or three years at the most. Spend a little extra and get Webber. I did that ten years ago, and it is as good as new.
Too late! See the post above. But I bought a cover for it, and we have an overhang to store it under. Problem is, the Weber gas grill of comparable size was $700. I wouldn’t pay that much for a stove, let alone a grill.
As **D_Odds **said: zone heat management!
It is hard to quickly increase, decrease, or otherwise control the heat with charcoal. Sure you can move the coals around but with gas the control is much easier. With a multi-burner gas grill you can turn some of the burners on, all on, one on, etc. Direct heat or indirect.
The other consideration, Chefguy is safety and time. you said you are putting the grill on your new deck. And you are not concerned about the time it takes to prepare charcoal.
With a gas grill you turn it off and walk away and eat your meal, with charcoal you need to be aware that the coals will take awhile to burn themselves out. While you are eating and relaxing there is still a pot of hot coals on your deck.
If you want charcoal and ease of use go with a Weber Performer Hit the button to light, and in 10-15 minutes you are ready to cook.
As far as hot goes, I have had an readings of over 1100 F on my big green egg (the ceramic inside was glowing red). Just the thing to sear a steak.
That’s the one I was looking at initially. I hate you for having a Green Egg. 
Charcoal and two units. One is a simple Aussie “Tag-Along” model and the second a more involved grill/smoker for large and complicated meals. For “speed starting” (and most starting really, I use one of the “eco-cans” where you use some crumpled newspaper to light off the coals and then dump them in the grill or firebox.