Well'Ard
You need a hood - cooking at the right temp is not going to happen if
you can't cover it.
Gas is easiest and fastest and always ready. Won't add as much of the bad
burnt stuff to the meat that causes cancer (you can always add water soaked
wood chips if you like!)
Stainless is rustproof - and the paint won't be chipping - it is still all a beatch to clean but stainless is easier and what I have after the 5th one!
Side burners - still don't use them. I do use a basket that stuff doesn't fall
thru on the grill for veggies and stuff. I have a rottisserie - probably should
use it! (Dogs kept unplugging it!)
We use ours all year round. If you have the cover and the gas then you will appreciate it more in February!
