OneFineAcre
Herd Master
I have a propane assisted charcoal grillI used to be a die hard charcoal cooker... But it just took too long and was too hard to adjust or maintain a certain temp. And if the wind blew, the food got coated in ashes. With the gas grill, I don't have a real smoker's ability to cook low and slow like you can with charcoal, and it's even more difficult to "smoke" anything, but I do have a rotisserie that cooks fabulous meats, and I can soak and wrap wood chips in foil and offset cook so I get some smoke and can keep direct flame off the meats. But the biggest thing is like you said, time. I go out and fire it up, then come back inside to prepare what I'm going to cook. When I bring it out, it's up to temp and ready to go. When I'm done, I don't have to worry about hot coals and fires, I just turn the dial, and no more flame. Grill cools back down in minutes vice hours.
Propane lights the charcoal