Below are the two grills we liked, could please give your opinion/recommendations or suggest any other 36" grill below $3000.

Thanks in Advance

1. American Outdoor Grill 36NBX - $2000
36" Built-in Gas Grill with 648 sq. in. Cooking Surface, 61,000 Total BTU, 3 Stainless Steel Burners, Rotisserie with Back burner and Heavy Duty Warming Rack

2. DCS BGB36BQARN - $3500
36" Built-in Gas Grill with 3-25,000 BTU Burners, Heavy-Duty Rotisserie Motor and Smart Beam Grill Light

Cost no object I would get the Firemagic. Made in S. California with cast solid 316 stainless steal burners. Virtually indestructible. This is "surgical stainless" used for surgical instruments and some high end Swiss watches.

Next is Lynx. Made in the USA with cast brass burners. They can worp over many years. It will last you a very long time but you may need to replace if given heavy use.

AOG uses SS sheetmetal but is much thicker than most companies. Firemagic's cheaper line.

Weber. Kinda of thin SS sheet metal burners but cheap to replace and Weber has an excellent warranty. Something goes wrong,you call them, they send you a replacement part.

In the link below you will see cutouts of many grill burners. You will see Cal-flame also uses a cast SS. They are very expensive and yet are made in China.

If I had that much money to spend on a grill I would get a XL Oval Primo Kamado Grill and set it into a nice counter top.
About $1200.
Then get a Solaire 27" GXL with Rotisserie which is true Infrared and Convection combination.
About $2000.

Those 2 side by side and you can cook ANYTHING and in anyway.

Lifetime warranty on the Solaire and 20 year warranty on the Primo.

http://www.amazon.com/778-Extra-Large-Ceramic-Charcoal-Smoker/dp/B0017 L529A/ref=sr_1_1?ie=UTF8&qid=1342010857&sr=8-1&keywords=primo+xl+grill

The DCS has a longer rotisserie burner, good for larger items.

I've seen people complain about the ceramic flame-tamers in that they are somewhat fragile. You shouldn't hit or drop them.

The DCS is made of thicker steel, and I would guess welded seams in places instead of screws though you would need to check that.

The AOG seems like a nice unit but I'm not familiar with it.

So what are the negatives?
First, the high price. Second, though made of high quality SS in the USA edges could be better finished and seams and bends, etc. could be done better such that they would have a more polished finish and look. Finally, the number of burners and size is very small for the price.

I would still take it over any other grill on the market and I looked at most and as I have said, I have owned several high end grills. It just cooks better and you can even place pans directly on the glass and cook so you don't need a separate side burner. However at nearly $4K for the two burner and more for the 3 burner it is not inexpensive.

The grill is a black drop in with from PGS, and has worked beautifully for 10 years. If I had it to do over, I'd use anything but granite for the counter. NOBODY sits at the bar. It gets way too hot! You can't even rest your arm on it, and your beer will go instant hot! If I did granite, I'd put umbrella holders every 5' to keep the thing in shade.

Good luck with your grill choice!

Suzi

A large Kamado smoker/BBQ pared with a Solaire or similar infrared grill and both together can be had for under $3000.

There isn't ANYTHING you can not cook with that setup.

I used my Kamado just yesterday to cook some burgers and wings.
Had some old charcoal already in it from last time, took out the weed torch lit it, that took 20 seconds, opened both top and bottom vents and it was at over 500 degrees before I ran back in and made up the burgers and brought them out.
I like a super hot 500+ fire for burgers.
Which is a tad too hot for chicken wings, so I took some heavy duty aluminum foil tossed the wings into that and poured BBQ sauce over them and then sealed it up tight.

Threw that on the BBQ first for a few minutes which steam cooked the wings fast, then I put on the burgers and put the wings on the grill to finish them with that nice smokey goodness and crisp up the skin.
They were tender on the inside, crispy smokey on the outside and cooked super quick.
Burgers had a really nice char on the outside which sealed them quickly and were super juicy on the inside, ran down my arm type juicy.

I started the BBQ, cooked burgers and wings and was eating all in under 25-30 minutes from the time that pulled the cover off the BBQ.
The charcoal I use is a mixture of "Ebony, Limoncillo, Tenaza, Hueso de tigre, Mesquite" and then I add a few small chunks of hickory just before I start cooking.

You simply can not get that flavor on a Gas Grill.

If I were you I would get a Kamado style BBQ and a Weed Torch to light it with.
With the Kamado you can get over 800 degree temps and can control that temp very easily from a very even 220 degrees for 12+ hours without having to touch it up to 800 (depending on amount and kind of charcoal) and everything in between.

You can start a charcoal BBQ in about 20-30 seconds with a weed torch, have it at smoking temp (220) in about 2 minutes, 350 degrees in about 4 minutes and between 500-600 degrees in about 6-8 minutes.
It is certainly a bit harder to mess with than a gas grill, but done properly really isn't that bad and virtually just as fast to be ready to cook on, just not quite as easy as "turn knob".
But the trade off is that no gas grill can compete with a good charcoal grill in flavor.

You can get a great Kamado that should last a lifetime for under $600.
We bought ours from Costco for $539.00 last year.

Ours is a Vision Grill, every bit as good as a Big Green Egg but cost half as much.

this is ours.

You can smoke on it, grill, sear, bake, even has a nice Wok attachment you can buy.
Set up a water smoker or regular smoker, nice pizza stone.
This is the Weed Torch lighting it.

Here is the Wok, get your fire to over 800 degrees and this is the best Wok cooking you will ever do.

I have owned the FireMagic and I would not purchase another. The burners are cast SS but they still do rust over time and the flavor grills wear out too. They are very hard to clean and the heat was not anywhere near as good as the advertisements. If you are the type that never clean a grill and don't mind a gritty looking grill it may not matter. I am the type that wants it to look clean and inviting each time and the self cleaning feature along with the dishwasher removal panels makes the TEK a breeze to clean and keep looking nice. For me that was worth a lot. The more conventional grills like the Firemagic, even with their ceramic infrared burner are not even a close match.

For me personally I would not need the secondary infrared gas grill.
That is just a suggestion for those that feel they must have gas.

Also do not need the cooking area that the XL Primo Oval has.
The regular old Vision Grill works fantastic for us.
I cooked for 8 people last summer and had no problems.
I can cook whole Beef Tenderloins, Prime Ribs, Leg of Lamb, big fat Turkey and I think probably about 4 whole chickens on ours depending on racks used.
You can not beat a Kamado grill.

They cook amazingly well, can hold a very low 220 degree temp for at least 12+ hours and never have to touch it.
Gets to well over 700+ degrees.
Ceramic cooks very nicely, meat stays juicy.

Using a weed torch they are "almost" as easy and fast to use as a gas grill.

My only mistake is that I did not buy a Kamado at least 30 years ago, I would still have it today instead of messing with all those disposable grills I have bought over the years. Mostly old "Brinkman smoke & grill" for $50 a pop and they lasted about 2-3 years, turn them on their side and smash em flat and throw them in the garbage.

Prime Rib on a Kamado is unbeatable, so tender you can cut it with a fork.

"nunyabiz1": The weed torch is certainly an interesting approach and alternative to my chimney lighter . . . just not sure someone like me should be left alone with a tempting toy like that. Only one grill on the deck, that's the law on the domestic front.

No matter what anyone says, a gas grill can not compare to a good charcoal grill when it comes to the final product.
That is the whole reason that I "BBQ" outside in the first place, if I all I had was gas I would probably just use my oven/broiler in the house.
You can add aluminum pouches full of wood chips which helps considerably but charcoal/wood just plain cooks better.