Excellent choice, I believe it will last for many years. Its surface is quite large, you can grill 10-12 pieces of pork neck or 3 kilograms of meat comfortably. In the middle, you achieve better grilling than on the edges for obvious reasons. Advantages of gas:
1st you avoid charcoal. You don't smell like smoke after each grilling and you don't dirty the area around you.
2nd if you calculate the savings from charcoal, you have made up for it in time.
It has a thermometer on the lid that is very useful. Personally, I grill on low heat with the lid closed for faster results. I monitor the temperature and grill around 180-200°C, when there is a flame, the temperature rises abruptly to 250°C.
We always keep it clean, we scrub the cast iron with a brush so that it doesn't have any grease, I always do it at the end when everything is still warm and easy to remove. We empty the bottom grill before each grilling because it is the main cause of ignition. Regular cleaning around the edges where the grates touch, nicely and neatly. If it catches your hands, make an adjustment to lower it even more, it will be more convenient. Before grilling, we grease the grates with a little oil, preheat for 3-4 minutes and grill.
The two side shelves are convenient for placing accessories, they can withstand weight. The bottom shelf is not useful because it is not a cabinet that opens from the front and you cannot put a bottle (it is not safe anyway).
It has wheels and moves easily wherever you want. I haven't exposed it to rain, always covered. Some color has faded from areas that reach very high temperatures but nothing serious.
CAUTION: You need a low-pressure regulator before operating it, otherwise it is dangerous to have ignition. It costs 5-6€ and you can find it everywhere. With the regulator, you can operate it on low heat to have control over the grilling.

The grill was purchased in February '21. Since then, I have grilled everything. Ribs, pork chops, steaks, sausages, sardines, sea bream, vegetables. Basically everything. As many have mentioned before me, when grilling fatty foods, it has many flare-ups and you need to have space on the grill to move them around. Now I will get a non-stick plate for the fatty foods because I usually don't have empty space on the grates. With the lid closed, the problem is significantly reduced and no, it doesn't turn into an oven when you close the lid. Of course, the temperature rises but with so many openings it has from everywhere, it's not an oven.
Also, during grilling, it needs a little movement because it doesn't cook evenly everywhere. The 4 stars are because last week some fats that I hadn't cleaned for a while caught fire (around where the grates sit) and within 3-4 minutes, the color faded from a large part of the lid. I have a big responsibility due to poor cleaning, but nevertheless, I believe it shouldn't have happened. Anyway, the whole family has enjoyed it. In 7 months, I have grilled as much as in three years. Much faster and healthier compared to charcoal.

New to this type of grill so I still have a lot to learn. Setting it up was fairly easy. You need a screwdriver and someone to help you hold it in place for 1-2 pieces (for the bottle you need a large French one of course).
First test on Thursday and second test two days later. So far, I have grilled ribs, pork (neck), and kebabs.
It heats up very quickly. I close the lid and in five minutes it reaches 250 degrees. I haven't made any variations yet, but I'm experimenting with different things (e.g. putting a plate on one side). The burners are powerful. As expected, it has a stronger fire in the middle and cooks faster.
As for the ignitions, which was my main concern, I didn't see anything worrisome. Yes, it has some ignitions and it's best not to have your face within 10cm of the grill. If you leave a little space and don't overcrowd the grill so you can move things around, you'll be fine since the fat burns off and extinguishes quickly.
The only problem I noticed is that the grease tray doesn't sit straight easily, causing water to drip from a certain point onwards, so have an old towel handy.
As for cleaning, once it cools down, I remove the grates and burner covers, wipe them with a little hot water and vinegar using a sponge, and then put them in the dishwasher. The grease tray cleans very easily in a similar way (but it doesn't fit in the dishwasher).
The first time, my steaks stuck a little to the grates. The second time, I rubbed the grates with oil and lemon while they were hot (be careful with instant ignitions) before placing the meat on top, and the grilling went much better.
Update 19/04/2021: I put quite a few ribs on and it was a mess, the ignitions were continuous as the fat kept dripping. The ribs were basically cooked in the fire but they were amazing. To avoid this next time, I got a griddle plate and I will place it on top of the grates. For now, I grilled chicken burgers on the griddle plate and they turned out very well!

Hello friends,

First of all, let me say that even though I am an experienced charcoal griller, I was completely new to gas grilling and at first, it seemed difficult to me. I will mention 2-3 things mainly to help someone new not struggle too much based on how I learned to grill on this grill.

The most important points to consider are the following:
1) Proper adjustment of the gas pressure regulator.
The pressure needs attention because otherwise, accidents can happen!
We need to adjust it so that when it is on low, the flame is noticeably lower than when it is on high. You can see this with the naked eye. Generally, the flame adjustment range should be low. There are some regulators with an external butterfly valve that allows you to adjust and change the entire range of pressure at any time. This may be necessary in special cases. If we achieve a proper fire, we have achieved the most important thing and we can move on.
2) Grilling temperature. From a few experiments I did, the most efficient result overall (both in terms of nice grilling and without catching fire easily) is a temperature of about 200-230 degrees Celsius. To reach and maintain these temperatures, it means that we open the lid as little as possible. After I put the meat on, I open it about 6 times for flipping (you can do it with fewer times) and as quickly as possible to avoid the temperature dropping. If it drops to 180 degrees, for example, after opening, flipping, and closing, it will take time to heat up again. This may require increasing the fire and causing it to catch fire, etc.
3) Good cleaning and preheating. The first time I grilled, everything went well even though I hadn't adjusted the flame correctly. The second time was a disaster. It kept catching fire and I struggled. I wondered why? Then I realized that the key is to clean it every time before grilling. And when we say cleaning, we mean cleaning for 2-3 minutes maximum, just enough to remove the stuck grease formations that can catch fire. Clean the thick parts and let the remaining "oil" burn when you preheat it next time. It reaches 180-200 degrees and then you put the meat and grill at a temperature of 200-250 degrees.
4) It doesn't have completely uniform grilling. It burns less on the burners and more in the intermediate gaps. So if you're grilling 4-5 steaks, for example, you can place them all above the burners. If you have more and different meats, you choose which ones need more or less heat and place them accordingly.
5) Bormann BBQ3000 vs BBQ2000. With 2 or 3 burners and the corresponding size. I was thinking of getting the smaller (and cheaper) one, but my wife insisted on the larger one. In the end, I got the larger one and I realized the following. The smaller one would have been fine as space for a family (as I initially thought), but the larger one gives you a great advantage: you can completely turn off one burner, for example, the middle one, or you can set it to low and grill fatty meat or fish without catching fire. And if you adjust the fire correctly as I mentioned above and keep it clean from grease, it will never catch fire!
6) Be prepared for any eventuality and have a bottle of water with a small hole in the nozzle to extinguish any fire if it happens (just like with charcoal).

Someone reading all of the above might think that grilling is so difficult...? No, if you do it right, it's a piece of cake! You drink your tsipouro and grill carefree without waiting for the charcoal to light up, without dirtying your hands and economically.
The main advantage of such a grill is the ease of use. Because a friend tells me: if you had spent 170 euros on charcoal, you would have grilled for 3 years, while this one may have broken in 3 years.. but the essence is that with charcoal, I was lazy about the process and only grilled on holidays, whereas with the gas grill, I grill every week.
I recommend it!

Good evening friends. I have it since April and I am very satisfied. I have it on my balcony. It grills very nicely and quickly. Steaks, sausages, fish, vegetables. Yesterday I grilled fish for the first time, specifically sardines. Of course, due to the size of the fish, I used a regular grill. It turned out perfect! The surface is sufficient for a couple or even 4 people. Meat for more people takes a little longer. It took me two hours to grill 2 kilos of pork belly, 2 kilos of sausages, 20 skewers, and 2 sausages. And that's because I leave a little space between the pieces because sometimes there are flames from the fat and I need to move the pieces. It has a metal plate under the burners for the fat, which comes out in a drawer and is very easy to clean if you pour hot water. Also, on this plate, you can pour water while grilling to collect the fat and avoid possible ignition. The construction is great for its price. Everything is good and flourishing. If you're thinking about it, get it!