Design Issues - Comparing Weber S-470 and KitchenA

I am having trouble deciding between these two grills. Specifically I think the KitchenAid may have a few design flaws.

KitchenAid – KFRU368TSS - It has two burners (22.5k each) and a left side sear zone (23k) along with a 15k Rotisserie Burner, Smoker box (but no dedicated smoker burner) double side burner (really high quality brass burners) and a Built in Warming Drawer. Interior Lights. All on a cart! - http://www.kitchenaid.com/flash.cmd?/#/product/KFRU368TSS/

Weber S470 – 4 Burners (12k each), cool center Sear Zone (10.6k) that can be turned on and off and doesn’t take any additional grill space, dedicated smoker burner (8k) and one side burner - looks chinsey (12k). - http://www.weber.com/grills

The KitchenAid is a different class of grill, the entire thing is 304 Stainless and it’s beautiful I can get it for $3,237 (Retail $4,699). The Weber is nice but nothing like the KitchenAid, I can get it for $1,799 ($1,999) retail.

I really want to get the KitchenAid but I have concerns about the design. Specifically, INDIRECT COOKING and SMOKING.

1. I can’t turn on the left and right burners and cook in the middle as the right burner is a sear burner. Or can I? The sear burner has a low setting. Will indirect cooking work if I turn the left and sear on and cook in the middle or would I turn the left and center on and indirect cook over the sear zone?

2. The smoker box only covers about 2/3 of the space of one burner, so if I want to put that burner on low for smoke (in the center or left position) I limit my options.

3. If I Rotisserie cook and want to smoke I’d have to put the smoker on the left and move the meat to the right side of the rotisserie spit so it doesn’t get direct heat, it is a wide rotisserie, though.

4. So, my biggest issue is the flexibility of just two burners and a sear zone vs 4 burners and dedicated smoker box. Will my food cook as well with heat on one side but not the other, will I have inconsistent heating over the Sear Zone on the KitchenAid, if I cook there? Or if I cook in the middle, will the Sear Zone serve the same purpose as a normal burner on the right? Is the difference in the type of heat and issue? Will the airflow work properly? Which will work better and will either compare to the indirect cooking I can get by turning on the left and right burners on the Weber and cooking over the two center unlit burners?

All the other items on in favor of the KitchenAid, more grilling space, the warming drawer is a nice feature, the high quality side burners mean I can simmer and not burn sauces, the rotisserie burner is 20” long vs just 14” on the Weber and 15k vs 10.6k. I don’t think I could cook two chickens on the Weber, but then again I couldn’t smoke and cook more than one chicken on the KitchenAid because the burner used for the smoker would be under the Chickens.

Okay. Too much info… Any input would be appreciated.

Follow Ups:

• Re: Too bad Frank 13:27:50 4/01/09 (1)
  • Re: Too bad Shaun 15:03:07 4/19/09 (0)