I explained asado some time ago, the painfully slow way (from a northern point of view) of cooking meat over glowing coals. Fine when you have a group and plenty of time. When the objective is to cook something outside in hot weather, a gas barbecue grill is not perfect, but tremendously more efficient.
But the prices here are double you’d expect to pay in North America, and quality poorer, so it’s hard to justify buying one new.
The other night, I went to fire it up, and the left burner lit up and immediately went out, as if the valve had broken. The right side hissed as if gas was coming through, but wouldn’t light. So, on to the next alternative: a single gas burner we haven’t used in years, and our largest skillet, which doesn’t have a lid (hence the pizza pan).
I might try taking off the valve and looking at it, but given the grill’s age can’t count on replacement parts. More likely the gas burner will end up inside, perhaps with a second burner. One of those projects one has to be in the right frame of mind for; hands get filthy.
It’s back to looking like a plain old barbecue grill,
but under the hood it’s become a gas stove. Which means less heat inside the house!