This article is funny. "Cooking a steakhouse quality steak requires a significant amount of heat. So much heat, in fact, that most (not all) average backyard

This article is funny. "Cooking a steakhouse quality steak requires a significant amount of heat. So much heat, in fact, that most (not all) average backyard gas grills or barbecues can’t get half as hot as the cookers you’d see in the back of a restaurant. Until now." They skipped over Kamados ;) This is a nice toy, but the temperature seems to be the selling point. It's quite important. But so is total heat input. Notice the design. Top burners so the drippings don't drop on and crack the ceramic honeycomb gas Infrared heater. I would call this a little bit of a design flaw in the world of BBQs. Those drippings arent doing any flavor work. The best gas BBQs do one thing besides produce good heat: Turn the most drippings to smoke (not letting drops of grease past a hot plate where they would are instantly vaporized, think Weber flavorizwr bars) With this is mind, it's hard to compare this product to a BBQ product. Sure, it cooks meat hot, and can make crusts. But I bet it has no essence of BBQ like a lump charcoal grill, or even the small amount of smoke that a propane BBQ can throw up. Kamado is still king. High moisture, high temp, highER radiation, clean char and natural smoke flavor. Oh, and it doesn't waste the drippings! The perfect backyard BBQ already exists, even if this article dares not mention it.