Originally Posted by SirPorkaLot
1st Choice = Wood
(It is only gas cooking appliance in around, if you put a grill grate on the stove top, you would see very little difference between it and your outside gasser)
I'm not sure I follow you. If I'm cooking something in my oven or on the stove top (Jenn Air grills excluded as I do not have one) it is in some kind of pot or pan. The same on a a gasser outside goes right on the grate or a rotisserie. Meat juices dripping off the meat land on the flavorizer bars (I'm sure the name is trademarked by Weber but I suspect other grills use a similar concept.) The drippings vaporize due to the heat and rise up to flavor the meat.
Were I to cook on a gas grill the same way I cook inside, then your comment about no difference would be correct. Were I to cook inside like I do outside on a gasser, I'd fill the house with smoke.
The result of different techniques used make a huge difference between using a gas oven inside vs. cooking on a gas grill outside.