Here in the Arizona mountains we've had 5-6 month bans on charcoal in the summer for the last four years. Like you said it's not going to change anytime soon.Due to fire season here in CA, we got a genesis.
Out here in the West, the gasser is becoming the must-have and charcoal the nice-to-have. Probably not going to be changing any time soon.
Jim, I love to visit Colorado! I have family in Gunnison, some of the most beatiful land on earth!Reason #5,3259 I love living in the midwest.
Ben -- I see that my Epic Pass includes a ski area located in Indiana. Paoli Peaks with a 300 foot (!!) vertical drop. I might have to check that out sometime. My aging legs get pretty tired these days skiing at Vail (3,450 vertical) and Breckenridge (3,400 vertical). And I'm guessing the PP lodge serves up a great pork tenderloin sandwich too.
Hoosier VP Pence, by the way, is out here this week. I didn't know he was a skier.
Happy New Year!
Thread resurrection time.The other advantage of a gasser is using it as an oven during the summer. I roast veggies, make pizzas, bake bread, etc.
I’ve been doing that too, also, I have used it for a chafing table when I have big feasts, set things on there to keep them hot as kind of a buffet. Works really well when, I have a bunch of people for a feast. I suppose I could do that with a ranch kettle…Thread resurrection time.
I started using my gasser as an oven this summer due to all the heat (didn't want to put anymore heat in the house than I had to) and so far, it's been working great. I set the rear burner to just a touch over medium and it gives me right at 350. I might just start using it for that all year round.