Isn't that the truth.
The best BBQ grill I ever had was one I made out of a 30 gal. drum. Mounted it on its side on a 2" pipe sunk in the ground. I cut it in half and used dimond mesh for the grill. I could get it really hot, slap some chicken on and close the top. No flareups because there wasn't enough oxygen to support a flame. Similar to a Weber Kettle. Worked great and was fast.
Gas grilling requires re-learning cooking. Charcoal is best if you have the time. But I admit to being a gasser now.
Yep, so do I.
Especially after consuming prodigious amounts of beer, mesquite brisket, beerbutt chicken, my wifes deviled eggs, slaw and heavenly potato salad.
(The durn grilled corn don't help none, either.)