I hope to have a new grill for the ’12 grilling season.(I live in Wisconsin and rarely grill in cold weather.) Lugging charcoal is physically a problem for me, so I’m sticking with gas unless you can convince me otherwise. I want to be able to grill larger cuts of meat and poultry as well as items for just the two of us. Are there any specifications I should insist on for my grill? The biggest problem with my current old model is that I can’t shut off the heat on one side, as the burners run across the width of the cooking area.
I understand you're in Milwaukee now. I hope you enjoy the city and environs. I think we've got something good going on here!
***It is better to ask forgiveness than beg permission.***