I still like our 4 burner hooded BBQ for quick cook up entertaining.
When ours was up for replacement a few yrs back, started chopping around...and found a few things I dis not like.
1/ The depth of the new hot plates/ grill where less.
2/ the stainless burners did not create even heating all the way from front to back.. no flame holes closer to the front , big cold area.
Combine that with one and cooking area suddenly was going to be significantly reduced.
3/ The venting with hood down, had far too much hot air loose.. this then require higher heat settings and combine with 1 and 2 excessive heat to areas of the plates
So We brought a hooded unit that the old cast burners and the heavier cast hot plates fitting in.
put 2 hot plates in and a small grill area in the middle.. must have this otherwise not enough air flows to have the burns burn well.. no air no flame..
Placed/ screwed a Aluminium angle iron along top edge, under the hood to restrict heat loss, enabling lower plate temps but maintain and control far better, temps under the hood with far less gas... and faster heat recovery if lid has been lifted.
This gave are better band consistent results turning a leg or a few chickens on the rotassory.
Also these basic mods, espec the air flow, gave far better and consistent Used a separate cabinet smoker for all smoking for a few yrs now.. far better results, and ease of use , and far greater variety, and volumes.
The modern thin.. usually cast stainless (???) are far inferior to cook on.. and if cheap enough buckle under even mild to hot temps..
Just a few things to watch out for.