Whatever...you're the one who turned this into an argument with the "Disagree" post, which was loaded with inaccuracies and personal observations that don't mesh with the basic rules used by professionals who travel the country doing this. Pick which side you want to be on here, the side of facts, or the side of "it doesn't matter as long as people like it". I can respect either, but if you're going to stay with the "facts", you have to be willing to leeearrrnnnnnnnn new ones.
The only part that was Disagreed with if you take time to read is that a proper done set up with a Propane / Natural gas unit is only a freaking microwave.... you are the one who takes it as a "argument" as for me I really could not give a flying fuk as for facts take time to get them all first.
As for Learn new ones I am always open on that Not closed Minded like some seems to be.... and for a closing I will say that I have designed and built several fire pits/grills for pros not amateurs cooks...... with the last one done and installed 11 month ago for a restaurant in Layton Utah to replace a poor working wood grill.... this unit has Both natural gas and Wood burning.
As for how did I get into this? My Dad was a Mason and I learned a ton from him and only can wish I learned more.... He use to build Real Russian fire places and I use to build the frame work for them and I have done both the 12 flue and 18 flue system frames.
And as for don't mesh with the basic Rules oh shit that certainly sounds a lot like the good ole TV cooks that have every down oh so perfect and yet.... "Don't show that picture" it looks as bad as it is! oh wait put some "makeup on it first" come on lets get real! what do you think most people are going to get the best results from and spend time at? we are not talking the "perfectionist" we are talking the guy that just got home from a 10 hour day going to spend another 2 hours screwing with the Charcoal grill for the so called "perfect" steak?
As for inaccuracies and personal observations Wow you are quite a judge! Pro cook? or a hobbyist?
I find that the full charcoal units to be a real pain in the ass even thought the results can be excellent (I do have a Smoker and have smoked items for 8 hours so yeah I am a little familier with Hardwood) however for everyday cooking No no not the way to go and I cook out on the grill almost every single day. Like I just did chicken wings. It does matter how the results are however I am opened minded not "closed" and only think that there is only one way to do it.