Well, I've had about a day to think it over, do research, and think some more. As good as the Traeger looks, I am going with the Weber Q 300. A bit because of the price, but mostly because of the great experience I have had with Weber charcoal grills over the years. I guess you don't mess with success! kcred Here is a link that might be useful: Weber Q 300 gas grill

Aca12 I have a Viking Gas Range and a DCS Gas GRill. Both perform extremely well. BUT............. I would be concerned about their warranties. Now I am not familar with the warranty on the Viking Gas Grill, but I can tell you that I am not impressed with their warranty on their gas ranges. I recently had a problem with the oven where both igniters and both burners had to be replaced. My range is not quite two years old. The igniters had a one year warranty and the burners have a 5 year warranty but not on labour. It cost me $300.00 for repairs. I have written to the company concerning this as I believe that it can't be a normal occurence for all 4 of these parts to breakdown at the same time and within 2 years of purchase. The initial response was basically how unfortunate it was that I was experiencing these problems. On the other hand,DCS has been very helpful when I called them. I had a problem with the grids on my DCS Grill rusting out within the first year and they replaced them immediately. The same thing happened again and they replaced the grids, this time with the new stainless steel grids. Also recently I noticed a crack in the frame that holds the ceramic bars. I called them and they immediately sent out replacements. My DCS Grill is over 4 years old. I use my Grill alot, from direct grilling to indirect roasting of ribs and whole chickens as well as using the infrared rotissiere and I am never dissapointed. I cooked whole meals on the grill this summer when it was just too hot to turn on the inside oven. I even baked Yorkshire Puddings as well as blueberry muffins over indirect heat. With just one side lite the temperature in the grill will get up over 600°F. Here is a link that might provide you with some more information to help you make your decision. It was provide to me by another member here, bbqjones. Here is a link that might be useful: gas grills

I've owned and used many different types of BBQ and smoker equipment over the years. Hands down the best I have ever owned is one called Smokin Tex. It is a heavy duty electric smoker made out of all stainless steel....even the racks. This type of smoker is designed to produce real PIT TYPE barbeque.....as you cook "low and slow" at 225 degrees F. You do not need a water pan and only use one or two small pieces of wood (the size of a chicken egg in its smoke box). Because you cook at a low temperature....it is impossilbe for food to char onto the cooking grills. Accordingly, they are very easy to clean in a dishwasher or by hand. It is IMPOSSIBLE to produce bad pit style BBQ in this smoker. Every thing comes out perfect......each and every time......with absolutely no attention needed for either the food or the smoker. I cooked a 10 pound brisket in my smoker the day before yesterday. Here is the proceure.......just before cooking, season the brisket with a heavy coating of Tony Chacherie's More Spice cajun seasoning (it has less salt in it). Place two small pieces of APPLE wood into the smoker box. Cover the smoker box and the smoker bottom with foil for easy cleaning. Place the brisket in the smoker and insert a thermometer. Set the smoker thermostat to 225 degrees F. Remove the Brisket when the meat temperature reaches 190.....about 9 hours. You do not have to turn or watch the meat. It is truly set it and forget it. The brisket is very tender and to die for good. It is absoultely IMPOSSIBLE to mess up. Same can be said about chicken, ribs, vegetables, and seafood. One note of caution....because the food is cooked at such a low temperature for a long period of time, the fat undergoes a "special" chemical reaction where it gets a wonderful sweet flavor to it that is hard to resist eating. (I'm a chemist so I pay attention to food chemical reactions.) Hamburgers do not shrink when cooked in this smoker and one does not have to cook with smoke. Just don't add any wood. Also, this type smoker makes a great FOOD WARMER..... We Cajuns love to party hard and my smoker comes in real handy as a warmer when we "Laissez les bons temps rouler!! (Let the good times roll.) Again, cleanup is a cinch with this type smoker.....because cooking at a low temperatue simply does not allow the food to bake onto the racks!! I 100% guarantee that you will love this type smoker. My son has an electric Masterbuilt smoker that works on the same principle. It does produce excellent BBQ; however, it is nowhere near as durable or well insulated as the Smokin Tex. Being well insulated allows for cooking in this smoker even in the coldest weather....that is an important plus for me when I want to make me a batch of jerky in the winter. I'm into cold smoking too......absoultely love to smoke all types of cheese in it. Lightly smoked mac and cheese is so good!! I can asssure you that this is not SPAM. I usually hang out on the GW fig forum.....but I really LOVE to cook too. I've attached a link below so that you can see the smoker that I use. I purchaseed a nice cart and many other accessories for mine. These low temperature bbq smokers come in various sizes. There is usually another all stainless steel electric smoker for sale on eBay that is much cheaper than the Smokin Tex and looks very similar to this one. I did not see it in my current search. If interested in this type product be sure to check out other sales sites. Tell your husband that he will produce THE BEST BBQ in town with this type smoker........no joke. Here is a link that might be useful: All Stainless Electric Smoker

Trying to figure out how big to make the deck. Originally I thought 20*20. DH wants to 100*100, so he is no help! My pantry space is pushed out into my deck space, which I feel better separates the outdoor kitchen....but it also ate up a bunch of my original 20*20 space. Now the adjacent kitchen/dining are about 24 deep. Draftsperson had the deck 20*24 deep....then I wondered if we shouldn't just go bigger (and grab a larger view.) so I told him to take the deck out to the end of the living room that bumps out 10 feet further from the dining room. We want the main section covered, but I thought the space in front of the dining would be uncovered with just 2 chairs and a table. The outdoor kitchen and pantry are along the East. Deck view is in a forest of trees facing West (but the trees tower over, so the sun isn't much of an issue in the afternoons. To the South, I may later add a pool, but not sure if I will ever add one. Since the house is still in the draft period, I wanted to get help from you experts here. I don't have plans for the outdoor kitchen yet, so not sure if it is the right size. I would like to do a pizza oven in the SE corner of the space. And barstools on the exterior before the "living space"...not sure if I would want to have 2 heights on that counter, but thinking probably. Also want to be able to put a large Traeger grill, mini fridge, and a large (4 foot) sink space. I'm sure I would want the ability to add more, but haven't started the plan either. I'm thinking that the overall width needs to at least be adjusted to 24*24 (the kitchen/dining space started at 20 deep in my original concept, so that is where 20*20 came from. I would like to do a large wood fireplace, but not sure where exactly is ideal for it. The South and West views are both very different, but both awesome...DH prefers the West view. I thought about putting the fireplace in the SW corner to keep both views open, but harder for furniture arrangements. The West length centered with the living space is probably better for furniture, but blocks the view more. I want to be able to put a 8 person dining table between the dining/pantry space....with a buffet either backed up to the pantry or the dining wall. (Plan shows door closer to pantry, but that isn't decided yet.) For the living space, I want to be able to do an outdoor sectional (or 2 loveseats with table between if I change my mind from one to the other!) plus 2 additional chairs. Looking at the plan with the deck drawn so long now seems like the furniture may just look like little ants...lol. But I also think I need to widen the deck out. DH would be most happy having the deck go all the way to the back living wall (also that it creates an uncovered space). Our location is secluded and he wanted a large wrap around the whole house deck plus a big deck...I vetoed that. We have 3 kids and plan to do a lot of football party entertaining on the deck space. While people will float from deck to inside house, we want to be sure we have enough space for such parties if everyone is outside. Between the bar(more of a landing space for grilling foods/dirty dishes than a space for liquor) and pantry space is meant to be a walkway for us to easily move stuff from kitchen to outdoor kitchen, not as a walkway for (non-cooking) guests. I am also not sure where to put stairs to the lower basement level. In the basement, under the living room is a rec room for the kids. I would assume their door to get outside would be along the 10 foot wall that gets out between dining and living space. Their will be a cement patio below most of the deck space just for a kid hangout...nothing fancy. I thought stairs may work right past the outdoor kitchen. If I later add a pool, it would be rectangular and run parallel with the deck/patio space. So having a hard time visually picturing the stairs being a nice look and not out of place. There is a valley to the South and DH keeps insisting he is going to put in some sort of rope bridge between the deck running to the other side of the valley.....I may be able to postpone that....but probably can't postpone it for the next 30 years....lol. I feel like this deck space has gotten no attention as I work on the rest of the plan. Unfortunately since there will be a roof above it, I need to get it decided on before the exterior elevations can be finalized. The house will be sort of rustic glam, and at least the living/dining outdoor space will show a higher vault....I think I will keep a single height ceiling to the outdoor kitchen though, not sure? It is suppose to be a gable versus a hip roof, so the higher end would be on the South side, which I'm not sure I prefer. P.S. The kitchen plan has already been completely reworked between the kitchen forum and a kitchen designer.