I owned a propane grill that wasn't good in the cold. It was the old style with a H burner of stamped metal that was covered in lava rock. It was a cheap 70s cooker. They have evolved a great deal since then. My father enjoyed grilling and was an early adopter of a natural gas grill. I'm guessing middle sixties or a bit earlier model. It was made of such heavy metal that you could cook on it long after the gas was turned off.

It was old school enough that it had adjustable vents for air flow. The best part about that natural gas grill was we no longer had to eat his cooking over charcoals. He soaked his briquettes in gas.

I can still see him tossing matches at the ol' charcoaler. Everything we ate tasted like a 50's Studebaker

While I'm at it, I'll bore you with another story about that cooker. My parents were working out of town and I came home from college and invited my girlfriend over for the weekend. I cooked out burgers or steaks or something on that grill. The method was to turn it up all the way and let it burn off the left over fats when done cooking. I came home the next weekend and asked my sweetie to once again enjoy the weekend at my parents house. I went out to light the grill and found I had left it on high for a week. Needless to say... the fats had been burned off
