My father started his grilling adventure with a typical propane setup; through the years, however, he has eschewed the gas based appliance to a veritable arsenal of (Weber-based) charcoal weapons of mass appetizing. He has also gone from a simple salt-and-steak backyard barbequer to something all the more culinary, expanding his horizons as well as mine as he tries completely new things. On top of all his barbecue adventures, he works nearly sixty hours a week, seven days a week and still manages to prepare things like pork butts and tenderloins with utmost care. If my father were to have an experience like this, I think it would propel his interest and technique beyond what he thought he was capable of - and he would have an absolutely great time!