The KK with the gas option, does the burner ever get in the way if you only use it to light the charcoal?
If I can find coal that does not significantly flavor the meat my wife would probably go for it. I wouldn't mind waiting until it heated up a little, if that helps. I have read some of the reviews of the different charcoal types. Does anyone have a personal recommendation for a "flavorless" lump? I do not have a ceramic style grill right now but I can test it out on my 50 gallon drum bbq.