New grill needed - but which one to choose?

I am totally prone to unreasonable things, I immerse myself in the subject, raising my standards in the process and buying things whose price/performance ratio is rightly questioned by any reasonable person. These things bring me joy when dealing with the subject, when buying, using, looking at, touching, thinking about them, and yes, also when presenting them. Not having such sometimes extreme things does not make me dissatisfied or inferior – even if I am interested in them – like, for example, vintage cars or watches. I gladly share the childlike enthusiasm of like-minded people. The amount of available discretionary money sets limits for me. No reason to complain. Grilling is such a topic. With a Weber grill or Rössle, you can certainly do a lot right and grill super deliciously (people sometimes overlook that the quality of the cook matters more than the technology). Both are good. Then I see @rick’s wonderful simple Flammkraft grill, which was unknown to me until now. Which one would I rather stand around? Turn off your head, deal a bit with quality criteria, and buy by gut feeling. Then set yourself a limit and stay within it. That will keep you satisfied for a long time – and that is a good goal when buying things you actually don’t need.

I do like the truly original and therefore usually simple way of things as well, like for example the Luau in Hawaii, which by now has probably turned more into a colorful all-inclusive party event and no one remembers anymore that the pig is cooked in an earth oven AND it also requires a certain code of conduct. Probably similar to today's Dirndl tradition (heard a fascinating discussion about that) which has nothing to do anymore with the original tradition but merely with fashion; that’s okay, though, the difficult part of such traditions is often cut out for our modern society, which I find a pity, but because of my own convenience I am just as tempted. Anyone who has once had a Curanto or cordero al palo in South America (not styled up in a restaurant) will miss exactly the simplicity, but how am I supposed to do that on my residential property? :D Over there, it’s not the fancy grill but the number of lambs grilled that people proudly show off, as can be seen in a video on the internet under: "Fiesta Nacional del Asado en Cholila" Ah……nice, by the way, terms like dryaged and much more wouldn’t be understood there. That would be an event for the house building forum community, somewhere on a meadow....... for that we could motivate those from the grill forum…..

I also see it relaxed, it's just a hobby, which is usually unreasonable, and gets out of hand:-) I also wrote to Burnhard today. There are new models this year, possibly also a Black Edition. I'll wait a bit longer now, so far it's still muddy outside and there's no hurry.

In your defense, grill masters: We also have a hobby, a ship. A boat. It's also unreasonable. Every ferry is faster and naturally cheaper than the boat per mile.

In your defense, you grill masters: We also have a hobby, a ship. A boat. Also unreasonable. Every ferry is faster and of course cheaper per mile than the boat.

tsk tsk tsk..... Bragger, you typical coastal trust fund kid. It’s not even made of brushed stainless steel.

Very well, now I want to eat. Whether [Chilibratwurst], [Dry Aged], [Pulled Pork] or marinated mushrooms.