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First the admission: while I've read a ton of threads on this forum and have asked a few questions myself, the truth is that I do not own a BGE (yet). Everytime I get close to shelling out the bucks, something comes up or I get cold feet. The fact is that the money needed for a Large BGE plus eggcessories is needed too many other places right now. In the interim, I have converted my Weber gasser into a ghetto smoker and I've been using the techniques from this forum to try to cook like the cool kids and their BGEs. On the Weber, I used aluminum foil to cover and seal the worst of the leaky places so that it holds smoke better. The grill has 3 horizontal burners, so I removed the rear "flavorizer bar", put a smoker box directly on that burner, and don't turn the other burners on. Sometimes I'll use a water pan underneath to go even more indirect. I can maintain 250F for as long as the propane lasts. These techniques plus the BGE tips and tricks picked up here have led to some terrific meals this summer.
As for the thank you: I have 2 kids that are fairly picky eaters. The oldest is starting to come around, but the 4 year old is still stuck on chicken fingers, pizza, hot dogs or plain noodles, that's it. Since I started playing around and "smoking" things on the grill in the spirit of the BGE, the oldest has fallen in love with chicken wings (using DP Shakin the Tree), brisket and salmon. Last night was a true breakthough: I made a spatchcocked chicken using DP Shakin the Tree and for the first time ever, my entire family all ate the exact same meal. I pulled apart some great pieces off the thigh and breast, put them on my 4 year old's plate (along with sides that he is familiar and comfortable with) and said "this is it, this is dinner, no special dishes just for you." In the past, taking this hard-line approach has led to some ugly meltdowns. This time he was curious given how much older bro was raving and stuffing his face. The first bite was the hardest for him; after that he chowed down on the meat just like the rest of the family -- and he asked for more! The fact that he ate a natural, home-cooked protein that wasn't processed, fried and frozen was a magical thing -- and I credit this forum, even though I don't even own a BGE.
As for the concern: I will get a BGE, oh yes, I will. The concern is that things have been going so well on my 'wanna be smoker/grill' that I'm afraid that a BGE won't live up to the hype. I simply cannot imagine a spatchcocked chicken tasting any better than the one I made last night. Clearly, going from gas to charcoal will bring with it more and better flavor, but to what extent? I'm actually afraid that my family will prefer the gasser because the charcoal flavor will be foreign to them. I guess I'm just worried that the improvements going from a gas grill to a real charcoal smoker won't be enough to justify the cost. That's all.