I have used several grills and smokers. I used to have a small portable
gas grill with which I used small propane containers. There was really
nothing to it as it had no temperature control. Light it, wait a bit,
put the meat on it, cook it, flip it cook more and then eat. It was a
webber grill and had a lid which came down over the grill. I tried
sticking with broiling temps and that seemed to work well.
Now, I have a smoker which is a mess to clean up, but is easy to use
because the temperature settings click. Off is to the left, then smoke,
then various heat settings ending at high which is all the way to the
right and great for regular grilling. On easter we smoked thirty
chicken wings for about an hour or so and then turned it on up and let
her rip. The only down side is clean up. I have to use a shop vac to
clean out the bottom of the smoker by the fire box.
But, it is so worth the mess.
Both of us are totals and neither of us is exceptional. If we can do
it, you can too.
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