I have been grilling since I was a teenager, but I've never paid much attention to the type of grill I used. I had mixed results with controlling the cooking process. But, considering the variation of grills, I have still had the reputation among all my friends and family as being the
GrillMeister (my boyfriend says I'm "such a guy"). I just bought a go-anywhere gas grill and have had the most consistently moist food ever: grass fed ribeye steak, grass fed hamburgers and salmon steaks.

I have also just rescued 4 grills from the dump: go anywhere charcoal, 18-1/2" and 22-1/1" kettles (both 1980s vintage), and a Genesis Silver B gas grill (early 2000s). I can't wait to use them all!! OK, I'm hooked!!