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wellard, going off my experiences, and knowing Sydney, I'd go a stainless steel gas bbq.
Reasons -
stainless won't rust like cast iron will;
lighter to move around;
no wood to crack after long weeks sitting in Sydney summer sun cause you can't be buggered moving it the two feet back undercover;
gas is quicker - better for those sunny days that turn rainy real quick;
being quicker, you don't drink so much beer before your food is ready, that you have no room left for said food...
I may have more later...
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