We had one of those grills when I was growing up. It always seemed kind of unsteady to me. I saw a box grill at WalMart last year with an adjustable height charcoal grate. You adjusted it with a knob, but the cooking grates stayed put. It MAY have been this one, I can't remember... http://www.walmart.com/catalog/product.do?product_id=4308906 Also, there's this one that looks promising... http://www.pricegrabber.com/p__Char_Broil_Santa_Fe_03308740_Grill,__7187072

Not really. You can buy little cast iron boxes you put wood chips in, and put them inside your gas grill. There's stuff called "liquid smoke" but I wouldn't put that poison on any food I'd want to eat. Instead you might want to exploit the clean heat characteristics of your gas grill, and let the natural flavors of the meat and spices come out. I find that Pappy's Choice Seasoning (I found it at Costco) give a great flavor to poultry, and good old Mrs. Dash works great on beef. Finally, generally speaking, meat that is smoked or cooked over charcoal has more carcinogens than meat cooked with gas or electricity. So that smoke taste you miss might not be all that good for you anyway. (I like a light smoke taste anyway, myself, too, but life is generally a compromise).

I agree with GrillMeister. I bought my first Genesis 3000 when Weber first started making them in the 80s. I had a traditional Charbroil, and the aluminum castings corroded to where the whole thing turned white. Also, the "H" shaped pressed-steel burner corroded to where I had very little heat control. And the chrome wire grills lasted maybe a year. The engineer in me really liked the Genesis design with the pipes for burners, the flavorizer bars and the porcelain coated parts. I did the math, and if the Genesis only lasted up to its warranty, it was cheaper to own the Genesis than to buy Charbroils like the one I had. That Genesis lasted over 10 years. I'm now on my second Genesis; a 1000, which is about 8 years old or so. (I found I didn't use the external burner) I've replaced the bars and grates with stainless parts. And this past weekend, I replaced the rails that the bottom tray slides on. Weber sent those to me at no charge. If I were buying a new grill now, it would be a Silver C. I wouldn't spring for the Gold, cause the SS lid is not that big of a deal to me. I can replace the bars and grates in stainless if I need to down the line. I wouldn't spring for the Summit series, 'cause it's a lot more money for something that is not much more functional. It does look cool, though... The Silver Weber is a great cooking machine.

Would love to help, but we haven't gotten ours installed yet. Have you checked prices at zoobler.com? We got a good deal there. I bought the charcoal tray. They say that it works well, and it doesn't cause any problems(which was my big concern). It is so that you can use the grill as a charcoal grill. As far as the depth and length of the grill, I would think that it depends somewhat on which way the burners run(thinking about direct and indirect heat). I would also think that the depth might determine to some extent what size meat you could do on the rotisserie. I could see that having a deeper grill would make you have to reach over hot grates more, and if it goes much deeper than 20 inches or so, it might seem a little odd reaching back to the very back of the grill especially with a warming rack.