I'm guessing there are a few BBQing experts on this forum. My BBQ is about cactus so need to get a new one. Two questions 1. Is Stainless Steel worth twice the cost of mild/enamel steel? I'm not so worried about rust, but my current BBQ is mild steel and not real easy to clean. The grill & plate have black stuff caked on real thick - add to the taste but my wife thinks it unhygienic (and I'm starting to think she may be right?) 2. I grill a lot - I think it tastes better and should be healthier than frying in its own fat on the plate. I've been cremating a lot of food lately though due to fat dripping off onto the "volcanic rocks" and then it flaring up. I see the new BBQ's have a variety of "things" under the grill. Any thoughts on the "flat metal plate defusers or the "heat bead" defusers?