Deaf Arty I am a happy owner of the FTG900, and have had it since last June thanks to some really great friends that gifted it to Yvonne and myself when we were down in the dumps sitting in the hospital for 10 days last June, after her initial cancer surgery.
I use the FTG900, which is only a griddle cooker, a LOT. It's good for just about any kind of cook that you can think of that involves breakfast, veggies, stir fry, hibachi, and all meats that have a flat thin profile. About the only things I would not cook on it would be roasts, bone in chicken, or things I would smoke. I've done some great steaks, chops, burgers, etc on it. Right now I think if I had to condense to just 2 cookers, it would be my SNS Kamado and my Camp Chef FTG900, and the big Weber gas grill and the Performer and offset could go.
If you think you have real use for a gas grill that has no dome/lid to close to hold heat in, the FTG600 is a great solution. However, my use and experience with several Weber gas grills over the past 35 years has shown me they work best with the lid closed. So you likely won't be using the FTG600 in "grill" mode for cooking something like whole or spatchcocked chickens. You could probably get good results with steaks, bone in chicken, and so on though. However, aside from the stuff like that, I think you will find you want to use it more in flat top i.e. griddle mode.
However, regardless of how much you use it, the FTG600 is a great size, and you do have the OPTION to use it as an event grill. I wonder how many who have it really use it in that manner though.
I think if you want a true dual purpose cooker, the thing to take a hard look at is the Camp Chef 16" stove systems that some of the others have pointed out. You can get a 3 burner griddle that is about the same size as the FTG600 griddle, and also have the option to put pots and other accessories on the 3 30K BTU burners. I have several outdoor burners that I use for brewing beer, doing shrimp boils, and deep frying outdoors, and they come in handy to keep the heat and mess out of the kitchen.
I use the FTG900, which is only a griddle cooker, a LOT. It's good for just about any kind of cook that you can think of that involves breakfast, veggies, stir fry, hibachi, and all meats that have a flat thin profile. About the only things I would not cook on it would be roasts, bone in chicken, or things I would smoke. I've done some great steaks, chops, burgers, etc on it. Right now I think if I had to condense to just 2 cookers, it would be my SNS Kamado and my Camp Chef FTG900, and the big Weber gas grill and the Performer and offset could go.
If you think you have real use for a gas grill that has no dome/lid to close to hold heat in, the FTG600 is a great solution. However, my use and experience with several Weber gas grills over the past 35 years has shown me they work best with the lid closed. So you likely won't be using the FTG600 in "grill" mode for cooking something like whole or spatchcocked chickens. You could probably get good results with steaks, bone in chicken, and so on though. However, aside from the stuff like that, I think you will find you want to use it more in flat top i.e. griddle mode.
However, regardless of how much you use it, the FTG600 is a great size, and you do have the OPTION to use it as an event grill. I wonder how many who have it really use it in that manner though.
I think if you want a true dual purpose cooker, the thing to take a hard look at is the Camp Chef 16" stove systems that some of the others have pointed out. You can get a 3 burner griddle that is about the same size as the FTG600 griddle, and also have the option to put pots and other accessories on the 3 30K BTU burners. I have several outdoor burners that I use for brewing beer, doing shrimp boils, and deep frying outdoors, and they come in handy to keep the heat and mess out of the kitchen.
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