We have what amounts to a small outdoor kitchen. It has a gas bbq that is hooked to the gas lines that comes into the house-so no exchanging of bottles. It is a DCS and has a built in tray for any type of wood chips you want to smoke. It works but not quite as good as beef over coals. I had a chef once tell me that most all steak houses now are using cast iron pans and a super hot oven to finish the meat. He also told me that if your cooling outdoors over coals its the smoke and not the fire that should cook your beef.
