I'm happy with my Weber Summit Silver bought about 6 years ago. This model has 4 burners arranged left-to-right, by the way. Performance is good - my only gripe is that the separate side burner to the right of the grill isn't very adjustable (though I rarely need it for anything). While I could probably get choosey and find a more perfect grill, I would first look at Weber's higher-end because I'm thrilled with Weber's customer support. While performing way-overdue maintenance, I called them to order some replacement parts for items that had understandably worn out or corroded over time... They sent me replacements at no charge. No questions about warranty periods or anything like that. I called them intending to purchase parts, but it seemed they volunteered to replace them on the assumption that Weber products are designed to last forever. So I'm a loyal customer of Weber's. We live not far from the pacific ocean, the grill is outside, uncovered and facing the sea, and we use it 2-3 times a week year-round. No complaints.

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

2Many, I was thinking about how to use the 12" tube for shorter smokes. First thought was to loosely crumple some aluminum foil and stuff in as a space filler and then add pellets to fill. (Except getting foil out would be a bit of a pain.). Thinking that a partial loose fill might cause the pellets to burn too fast? After I ended up with that huge 40# bag of pellets decided not to worry about it; I'll just fill it up and let 'er burn out past the time I remove the food. With pricier pellets, yeh, I'd try conserving the fuel. Course this then strengthens the argument for adding a 6" tube...for shorter smokes and adding part way thru longer smokes. Then again, I was pondering last night why something like a tomato paste can or two with a bunch of holes punched in it wouldn't work... (from a brand with a removable paper label.) Pulled a couple of chicken halves out of the freezer last night. Going to brine overnight and smoke 'em tomorrow. Thinking I'll try to confine the smoke a bit better with the chicken going on what you learned with your bird. I bought the chicken already halved (was in the reduced 'Use today or freeze' bin--perfect, I thought for experiments!) so the halves may be a little more receptive to smoke than a whole bird? Also, more prone to drying out but brining ought to help offset that... This is actually kinda' fun to do. Needed that cause I get burned out on cooking!

Here is Steve’s page on grills and smokers.I didn’t see it there. https://barbecuebible.com/product-type/grills-smokers/ If you lived around me, I’d let you used my smoker. I got is for free off CL about a year ago. Used, in good condition. Even bags of wood chips. It’s not the same model, but sort of like this. We have it outdoors, covered I saw someone selling a smaller electric Masterbuilt smoker, new looking for $50. As for reviews — I usually peruse the most negatives first, then move up to midlevel. I look at photos from users. However, you often have to keep perspective. Sorry if I seem cynical, but some people don’t take care of things, or they are numb and dumb acting, or do not even glance at directions. Some people would try using a Kitchenaid mixer for an outboard motor in salt water. I love the color of this thing: I think I asked you before: would you like to primarily grill or smoke? Do you have a place to keep it out of the rain or bad weather? And it sound like the meat eating, game watching, testosteroners would not be likely to help you move it, tend it, clean it? I’m sorry if that is the case, but I bet you’re not alone. If that’s the case you can treat yourself to something convenient, even if pricy ;) You can drive over to Texan Tex’s BBQ and Smoke Take Out and fill up. But, I bet you want the freedom to develop your own recipes. My DH can be unwenthused about my extensive projects. (I admit, I’m a bit of a handful and we have different styles). I have set about having him feel an emotional and problem solving interest in a couple of areas. I have B**ching back pain and it cramps my stlye and limits my ”on” time. If not fo that, I’d be eager to fiddle with the smoker. But staying bent over ain’t my thang. So I did the marinade/rub and as I was doing that asked if he’d check out the smoker — function, temperature accuracy and go over the manual. If I am uncomfortable (pain), I have little patience. I usually need to get other things done as well’ So, by default and by some design, he became the pit master (whatever). Maybe you could confiscate the cable bill. Let is go unpaid for a few months. Maybe service will be cut off (right around the time your guys are searching for methods todo you in). So, you’ll be wanting to grill and smoke? For yourself plus at least two grown fellas stuck to recliners, watching sports as the lawn is overgrown? You need to have fun too ;)