Are you asking about the chargrille or the infrared broiler?
Anyway, I have the 36" with chargrille and LOVE this thing! I wrestled with the griddle-grille question for a while before deciding on the grille and so glad I opted for the grille.
So far (only had this a couple of months) I've grilled vegetables, breads, tortillas, flank steaks, bar-b-que chicken, peppers, asparagus, mushrooms and probably more than I can remember now. The grille is one of the most used items on my BlueStar and I really love it.
I have a 40" Ventahood insert with two blower motors and have never had any smoke problems. I usually have windows open in my kitchen anyway, but really this is not an issue at all.
It does cook evenly. There is no sticking problem at all and you get beautiful black char marks on all foods.
Cleaning is easy. I lined my drip pan with alum. foil and lined the lower-inside of the grille with foil as well. When you need to replace it you simply lift off the various components, unscrew one screw to remove the gas jet thingy and replace foil. (Drip tray slides out underneath it all)
I lightly brush my grille with a soft-ish wire grille brush after it has cooled and then lightly wash the grates. Clean up is a breeze. I only replace my foil after something really drippy like bar-b-que chicken.
Needless to say, I really love the grille!

Re other BS fabulous-ness......I do have a 14" round bottom iron wok from China and the BS cradles it so nicely. The stir fry ability is amazing on the 22K burners.
I ordered mine sight unseen.
My BS is in a soft blackish charcoal color of RAL 9004.
I cook everyday and have either family or friends most every weekend, so mine has received quite a bit of use. This is one gorgeous strong cooking machine! (you can tell, we are still on our honeymoon!)
Good luck with your decisions.

We have a 48" cooktop with 4 burners and a 24" charbroiler. Grilling is one our favorite cooking methods. I will usually be doing a couple of veggies plus meat/fish/poultry. We opted for the custom configuration because I found the 12" charbroiler too small for the way I like to use it. The Bluestar charibroiler is not up to commercial standards, but it is pretty good. IMO you need a high capacity, large capture area, hood and possibility makeup air if you are serious about using the charbroiler.

I have a 36" with grill. LOVE IT.

No grill is 100% even, not even pro ones. You learn your grill over time, learn the hot spots, then use them to your advantage, by placing the thicker cuts over the hot spots.

No grill is ultra-easy to clean. The BS is easier than many, as it is porcelain coated.

Yes, it can cook 4 steaks at once. No major sticking problems, but that depends a lot upon your technique. Get a good stiff metal brush to clean it regularly. Once or twice a year, I take mine apart and pressure wash the parts-they come out looking great.

echo67
If you hit the link then hit the pdf file "Grill Photos Close Up" below you can see how the grill is lined with tin foil, as mentioned above once the inner box is lined you will have no worries about clean up.

Cpovey is right no grill heats totally evenly. the bluestar burner is in the shape of an n, it goes up and back down in one motion consequently the top of the grill furthest away where the bend is will be slightly hotter.

As for food sticking, all meats will stick to any grill or pan UNTIL it is ready to be turned then it will release itself.

To get the best from your grill always heat up for 20 mins at least prior to use, don't clean to often just use a wire brush to remove the chard remains. I think the best advise any one can give you about the bluestar indoor grill is whatever you cook outside can be done inside and think outside the box so many more things other stakes and chicken can be cooked on the indoor grill.

Here is a link that might be useful: Bluestar grill close up

Thank you very much all, I ordered mine yesterday, a black one!

"I think the best advise any one can give you about the bluestar indoor grill is whatever you cook outside can be done inside.."

That is not true of many things. Certainly you can't do a slow cook at 230 degrees like you do a pork shoulder for 12+ hours. Nor can you do things that require very high heat that no indoor gas unit (or outdoor for that matter) can muster.

A gas grill indoor is a crude approximation of what you can do outside. "Thinking outside" the box does little to get around low temps, small surface, no cover, and poor/no temp control.