In the photo, the simple cooking options that I also used are not exactly the same, but similar. Now I switched to heavy artillery. Here are some interesting model options https://grillguru.org/best-tailgate-grill/ if you want to update your cooking methods. At the moment, I myself use this model Coleman RoadTrip 285.

We spend about 1/2 the year traveling this great country of ours in our RV and the Blackstone grill is incredible. We have the two burner tabletop model, and we can cook for a lot more folks than us two. Hint: the Blackstone has an H shaped burner, the cheaper ones have an I shaped burner. The cheap models will have hot and cold spots.The Blackstone pretty much has even heat unless it’s windy. There is a gap between the grill and the burners so one has to keep that in consideration when cooking. I built some aluminum z bar wind deflectors to help with the wind but keep in mind the bottom is open so a lot of heat goes down. Don’t cook on a plastic table. Don’t ask me how I know this… That being said, getting the griddle seasoned seems to be a challenge for some, but is really easy. It takes awhile when first buying one, but it lasts a lifetime as long as you don’t try to run it in the dishwasher. Fry some bacon, or use some veggi oil and let it sit on the griddle. It will smoke like crazy. Let it smoke until it quits. Put another layer of oil on it and let it smoke until done. Repeat all afternoon until the griddle is a dark black, and your done! We have a factory cloth top for ours and sometimes forget to leave it on when cooling and then get a rain during the night. No rust, and just fire up the griddle and let it steam the water off. There is a little tray and opening in the back to scrape off excess oil, water, bits of cooked stuff, etc. I also recommend buying the Blackstone griddle set of tools including the 12" dome. Break three/four extra large eggs next to each other, let them set for a minute, then squirt some water from the bottles and put the dome on top. Instant perfect eggs with a hard white and a runny yoke. I can’t heap enough praise on the Blackstone Griddle.

Do you use this for grilling most of the time on typical grill items like brats/sausages and hamburgers? Or, what trumps this grill to go back to the “normal” grill?