cl wrote:

I just turn the burner on and throw hickory chuncks on the charcoal
pan that replaces the radiant/flavorizor bars. No hack and unlike
your hammer/screw example, it accomplishes the job as well as a
propane burner in the firebox.

Why bother? Just throw it all in the oven. Smae difference. Hammers and
screws.

The scene has changed. Just because your Weber gg wasn't as good at
bbq doesn't mean the current crops isn't.

Woa there. I never said my Genesis -- which is the same basic unit as the OP
was taking about -- wasn't good at barbecue. I talked about how it was more
difficult to maintain temperature. The fact is, that my WSM and K7 and even
my ECB produced much better 'Q. The Genesis produced good, just not great.
Same as an oven.

Dave, you alway omit the fact...

No, I didn't omit anything. I answered the way that *I* felt was
appropriate. If you want to give those options in YOUR response to the OP,
feel free to do so. What I choose, or do not choose to add is my own
business. I don't need an editor, so I suggest that you work on your own
posts. BTW, NONE of the options you mention can sear as hot as a Kamado. the
OP wanted a unit that could do everything well for the budget mentioned.

Charbroil, Kenmore,Altima,Texas Pit Crafter and many others have
wood/gas hybrids. There are numerous others that have effective
smoker drawers that work. Sure these units can be pricey but so is a
K with Gas option.

And none of your hybrids are as good at doing everything from preservative
smoking to barbecue to high heat searing as the Kamado. If you think
otherwise, then originate such thinking in your own thread or replies.
Again, add whatever you want to in your own posts, but quit trying to use my
posts as a jumping off point to expand on what you want to say. I continue
to find you and your advice offensive, and I am trying very hard to live and
let live. But that won't happen unless we agree to leave each other, and the
posts, alone.

Dave