For burgers and brats, I find a pellet smoker/grill works just fine. The good ones can get up to a surface temp of 500 or 550 F, more than enough to grill chicken, ribs, burgers, and sausage. In the recent El Paso County fire ban, my GMG Davy Crockett was apparently classed with propane grills since all the flame was contained.

For cooking at higher heats, like doing a good steak, you'll need a really good propane or natural fuel grill. The Quad Grill I bought can apparently get up to 1000 F if you work the charcoal right. It gets a great sear while leaving the steak as rare as I like it. I can get there with the propane grill if I leave the burners on "light" setting and position the steak between 2 burners. Quad Grills are expensive toys but fantastic for really doing a good steak.

For what @ray1970 is describing, I'd get a grill with a really broad cooking area so he can do as much as he wants at once without having to "bin" some of the meat while others are cooking. It doesn't seem like he needs to get to more than 450-500 F for what he wants to cook.