[sonick]

Originally Posted by supafamous

Same - I don't find it that bad except when it's windy (the ashes can blow everywhere). Cleaning the inside is definitely easier with a Weber kettle than a typical gas grill.

To me the only downside of charcoal is that it's not very weekday friendly - it's more work to wrap up your work day and get cooking quickly. You either use a gas grill for that or you plan on eating later in the day.

Maybe coz I dont have kids, but I don't find it that much of a hassle.

I fill the chimney with charcoal with some firestarter and let it heat up while I do my mise en place inside. By the time I am done (~15 mins) the fire is ready, I put the protein on the grill and then finish off the sides/vegetables inside.

I bought a wireless probe thermometer on Amazon for like $40 and so I can monitor the meat temp while I am inside prepping.

Once the protein is done, i basically close off the vents and go inside to eat.