Lotta' non purists around here I see. What's the attraction to propane BBQs? Is the food really BBQ without the charcoal flavor? Am I missing something besides the status associated with a high end high falutin' bells and whistles BBQ?

I get about 10 years out of a Weber Smokey Joe and buy 2 double sack packs of briquets at Costco every year. Obviously I don't cook for 40 people like Andy does, and although I could BBQ in my underwear on my covered deck on the back of my house, the thought has never occurred to me until Andy mentioned it.