[Canticle_of_Deborah]

Wow! I've known a lot of men who were great BBQ'ers. I will admit I'm not very good at that. I wish I was.

[jrewingjr]

It requires practice, but the nice thing about propane is the ability to keep a constant temperature, which will speed your learning curve. And hickory chips, mmmm.

After a few times, if you keep track of temp settings and cooking times, you'll be a pro and you can consistently deliver great quality and leave your guests shaking their heads, "How does she do that?"

MUCH easier cleanup too. Just clean the rack while the hickory pan is still there, then dump and rinse the chip pan and you're done. WAY quicker than washing a bunch of pots and pans.

You can do it! I look forward to reports of your success.