After years of digging in my heels, I finally have a gas grill, and I have to say: I love it. The simplicity is wonderful. The gas and charcoal grills are certainly not interchangeable, but one is still cooking over fire. I have now grilled a marinated half-chicken a few times: I crank up the heat on one side of the grill, cook the chicken over the high for about six minutes, move it to the ‘cool’ side (gas on, but very low), without flipping, and close the hood for about fifteen minutes, and the repeat, checking the temperature as it nears the end. The result is a very good grilled chicken, that we can make at the last minute, with no planning – a very good Sunday option. In fact, the best thing about the gas grill, is that it will greatly increase the number of meals I get to cook outside.

As I adapt my recipes from the charcoal grill to the gas, I will post the adjustments.