I have a 316SS gas grill, wood smoker, wood/charcoal grill, fire pit with swivel cooking grate, and gas burner stand for large fryer pot or iron skillet for blackening meat and fish (always outside and would never even consider blackening something inside at 450-500 degrees). Quick/small batch stuff always on the gas grill - you can toss a small chunk or two of wood on the grate and still get some smoke on some quick burgers, chops, fish etc. If I use the wood/charcoal grill it’s when I have more time (2-3 hours) and do @15-20 pieces of something. Because the wood smoker takes 8-12+ hours, I always do 30-40 pounds of pork and/or chicken because of the time investment and basically using the same amount of wood anyway no matter the amount of meat. We eat some, freeze some, and give some to friends/neighbors.