Can't beat a kettle bbq and lump charcoal. Seriously, once you eat a meal cooked over charcoal your gasser will be relegated to 'snags for the in laws' status. We haven't used our gasser in over 12 months now. There's no problems cooking over normal heat beads with no accelerant in them. The smell people talk about is generally the firelighter used to get them going. I use charcoal though, it burns hotter, and gets going faster than heat beads (though heat beads are handy when you want to cook something for over 6 hours). The kettle gets used 2-3 times a week - gassers are for total fire ban days only.
We cooked steak indoors for the first time in ages a month ago and that is officially the last time I waste a steak in a frying pan.
If you aren't manly enough to cook over real flame, get a Weber Q. Forget about a natural gas conversion (less heat, I can't remember the difference in BTUs but it's significant) and cook with the lid down.
I'd love a Genesis eventually, absolutely the pinnacle of bbq. Forget those 8 burner stainless behemoths with wok burners, taps, sinks, built in vibrators, I'd park a Genesis next to my two Weber kettles and probably replace the stove inside with more cabinetry. Actually I'd include a Kamado too, then I'd have everything covered.