Dacor doesn't have a rangetop with a grill. I think they are all have the same cleanability factor, you might find one easier to clean, me another, and my neighbor's mom a third, and the housekeeper has a different opinion. Rangetops with grills: GE Monogram Viking KitchenAid FiveStar DCS Wolf Bluestar Capital

I second on the smoked salmon. Smoked sturgeon is even better. We use Traeger pellets; for smoking we sometimes chip our own apple and cherry we've pruned and dried. But that takes a powerful chipper. The Traeger grills are different. For one thing, they run on electricity. That means you do have to have reasonable access to a power source. We have an outlet on the patio. Because of the way air circulates, you don't need a rotisserie and there are no flareups. That can be a big consideration for people who find grilling intimidating. I would compare it to learning how to use a new range. If you can figure out appliances, a Traeger is no problem. There are Traeger owners nationwide. It's a friendly group and I'm betting you could call Traeger to hook you up with someone in your area willing to show you how they work. Seeing the real thing can make a big difference. Then you can decide, "Yes, this is just what I want," or maybe you'll decide, "This isn't for me." Everyone has preferences. I've also linked below to the page on the Traeger site that explains how they work. That might help too. Carol Here is a link that might be useful: How Traegers Work

I just bought a Weber Spirit, the one with stainless steal flavor bars, stainless steel grates, etc. (This model was for some reason hard to find. Maybe most people just pay the extra $200 for the Genesis. The Genesis was too big for me and my little patio). Weber has a longer warranty for the stainless steel parts vs the ceramic/cast iron parts, so I assume that means the stainless lasts longer. This model also has a side burner for beans, corn etc. ItÂs a little cheaper than the Genesis, and you donÂt lose much in surface area. So far I really like it. It gets really hot, maybe too hot! I canÂt shut the lid and come back 10 minutes later like I used to. PS if you buy the Weber grill cover, IÂve read some negative reviews about the vents letting in water when it rains.

When smoking pork ribs or butts, I regularly make one of these sides to put under the pork for the last couple hours of cooking. The porky goodness drips onto them and adds some ridiculous flavor on top of the smoke. Keri's Hog-Apple Baked Beans Potatoes Au Gratin I just made those very beans this weekend along with a beef brisket, burnt ends, and corn on the cob all on the grill. I leave my corn in the husk, but remove the silk and let them soak in water with a little sugar for about an hour. Then just cook until there's a slight char on the husk and the kernels darken a bit. I have in the past used that same grilled corn to make this Mexican Street Corn Salad which I am obsessed with. For steaks, I pretty much exclusively do the reverse sear method. I almost always use ribeye and the reverse sear is perfect on a ribeye as it gives it time to render down a lot of the fat. My go to seasoning is Montreal, but will sometimes go simple S&P and maybe some garlic salt. I normally season right after I start the grill which takes about 45 minutes to get up to temp and stabilize. If you prefer to keep your meet in the fridge until grilling time, you can do that too. I aim for a temp of 225-235 on the grill, and I grill in-direct. I use a leave in probe and pull the steaks when they hit 125 degrees which takes 35-45 minutes. I then prep the grill for direct heat, and jack up the temp to 500-700 degrees (takes about 10 minutes which is perfect to rest the steaks during this time). The steaks get thrown back on the grill to flash sear for about one minute per side which with the rest and the sear normally brings the temps up to about 130-135 depending on your steak thickness. Steaks are perfectly cooked edge to edge and deliciously juicy. When I grill salmon, my go to is to use cedar planks as it gives them an amazing flavor. I typically stick with sockeye salmon as to us it's so much better than the atlantic we can get here in MN. I portion them out prior to cooking, and use a bit of salmon rub and cook until flaky. Because of the planks, you don't get the crispy skin, but I don't miss it.