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I went through this last year. As a chef I wanted versatility in my grill. I highly recommend the American muscle grill. It is a standard very high output gas grill when needed but also will burn/smoke with hardwood, charcoal, pellet or briquette. They have an infrared attachment I bought as well so you can cook at 1600 degrees to really sear the proper way. It's an amazing piece of equipment and the build quality is phenomenal. Plus it's made in the USA! Few shots of my outdoor space and the grill.
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