The way I look at a BBQ, it's something we use 2-3 times a week in the winter and even more in the summer - so it something we use allot.
I don't mind spending the money on a good Weber or Napoleon BBQ - the top quality of these units makes for even heat, good control of anything from low and slow to super hot Chicago searing and anything in between.
I'd say for the money you spend ($600-$1500) depending on the model you get, it's worth every penny.
Putting thousands of dollars of meat, or hard earned venison on a grill that destroys your food isn't something I'm fond of.
Good grills = fewer flare ups and nicer results.
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