I'm in the spitballing phase of designing the kitchen of our next restaurant and am thinking of a wood fired grill. I'm looking for some input from anyone familiar with the current market. I've read mixed reviews of the Aztecs; one constant in the reviews is that they tend to rust out over time. I like the looks of the Champion line and they seem we'll made. At a minimum I want a model with a gas ignition system. My concerns are mostly in training staff to use it (building the fire, managing fuel, etc). I'm also interested in input from those who have cooked on them a lot. I'd love to have one where the grate can be cranked up and down but that's probably above the range of my budget. How is heat management? How much fuel do you use? I am drawn to a wood grill for the flavor, the potential for extreme heat and as a point of market differentiation. But obviously I want practicality. A shelf broiler can hit 1600 degrees, for example, and is simple to use and maintain.