Char-Broil 36,000 BTU 3-Burner Gas Grill w/ Wheels

This is a cheaply made grill that is designed to be thrown out at the end of it's undoubtably short life. Which is sad, because it works (mostly) as advertised. I've been cooking on mine for about 6 months so I'll just go straight into the pros and cons.Pros:-Inexpensive-Easy to set up-Still lights every time after going through nearly two bottles of gas-Easy access to the gas bottle-Upper surface is great for keeping food warm or cooking delicate things-Replacement parts seem to be relatively inexpensive (on Charbroil's site)-It looks pretty niceCons:-Flimsy. The axle for the wheels is way too thin and causes the wheels to bow out.-No proper handle for rolling it around. You have to use the side tray as a sort of handle, and when you do, especially with a full bottle, the whole thing flexes uncomfortably.-For some reason, this is the only grill I've ever owned (I've had 4 before this one) that likes to drip and leak all over the place. Not designed to be moved, I guess.-The cooking surface is made of thin steel, and it started to bow downward, forming a definite depression in the middle of each side almost immediately after using the grill. (Hasn't affected the usage, it ust looks weird--and cheap.)-Uneven cooking! Due to the way this is designed, there is a gas tube that runs the length of the grill that I believe is there to facilitate the lighting of the three burners. This results in much cooler temperatures in about the first third of the cooking surface (i.e.: about the first 4 inches right in front of you). Then because the upper grill covers the back third, you really need to perform some utensil gymnastics in order to utilize the back. So the only ideal cooking surface is the middle third (from front to back). THAT SAID, once you realize this, you can plan your grilling accordingly, and it is kinda useful sometimes when you want to cook the steaks without burning the mushrooms, for instance. It does take some getting used too though, and that's something I don't recall having to deal with in other grills I've owned.All that aside, I have been able to turn out some quality meals with consistent results during my ownership of this grill.The key is learning where the hot/cool spots are and keeping it as clean as possible. I wish I didn't have to move it since it's so flimsily built, but having said that, it will probably last longer than intended since I keep it in my garage when not in use. At some point I'd like to try to find cast iron grates that fit, and I'll probably end up building a new base because the grill does work, and I like to try to fight the whole "designed obsolescence" thing whenever I can.