I am looking at the retail sales numbers for the top seller and I suspect I'm gonna purchase the entry level --- because that's who I am serving with my web site: the new-to-outdoor cooking guy and gal. I want to cook on equipment that is affordable, every day accessable and demonstrate how to "overcome" it as well as exploit the good stuff it's got going for it.
Y'know we get kinda spoiled with all the fancy stuff we have - and I respect and appreciate those who master it. BUT the basic everyday backyard cook is not gonna pay attention to the nuances of some of the stuff we all get into.
I gotta tell you there is just no other professional satisfaction I've ever had than when I get an email or phone call from someone who says, simply - "Hey I tried that sear and hold thing and my steaks were great!" -of- "Y'know I can't believe I never grilled fish on the grates before - wow! cutting them into portion sizes was so much easier than a big ol'side of salmon - and the grill marks were so tasty!"
That my friend is a great reward.
And then there are the few who get crazy into it (ahem Backyard Jack?) and I get to learn from them!
