Indoor grills work well, are very difficult to clean and require high capacity venting. They also take up a lot of stove real estate, that is seldom then never used.

I do not have a blue star grill, but have worked in commercial kitchens, my folks had one though not a blue star. They seldom used it, than did not.

Most use outdoor grills.

Thank you. I live in an area that is cold 3/4 of the year, so that was the reason I was thinking about getting a grill. I am not sure how often I would use it. I can't see it would work on meat though

I have a 60” dual fuel range, not bluestar though, mine is a Viking. I have both a grill and a griddle, I live in the Midwest so sometimes it’s too cold or stormy to use my outdoor grill. I got mine as a heavily discounted floor model, so I didn’t choose what went in it... but now that I’ve used it quite a lot for several years now I can say that I use my griddle a LOT more often than I fire up the indoor grill. It’s GREAT for grilling pineapple or vegetables. I sometimes grill chicken on it and it does fine, but it’s difficult because it’s small and I have a large family of seven grown up sized people. I’ve also grilled fish on it and it’s fine for that too, but I really haven’t done much beef other than the occasional craving for hotdogs. I don’t feel it gets hot enough for a flank steak. I have to take the entire grill apart to clean it every time it’s used and that’s the main reason I probably only fire it up a handful of times each year. I use my griddle a lot more often and my griddle is very easy to clean, most often I just wipe it down with a wet towel while it’s still hot. (It has a “patina” on it, I don’t scrub it down to the bare metal or anything.) I use my griddle for tortillas, pancakes... even for browning a batch of meatballs, it makes quick work of that! I don’t feel like my griddle is large enough for trying to stir fry vegetables on it though and I prefer my really large, deep skillet for that. (Which I prefer to a wok because I think a wok works better with a massive flame outside) If I had it to choose, I would’ve preferred double the size griddle over the grill with my configuration, but the grill is nice in a pinch when we are really craving something grilled and we are unable to use the Weber outside. Still a pain to clean though.

I think the previous posters pretty much nailed it with their answers.

The only remaining data point is that you might have better luck with adjusting your cooking style. If you cook your meats sous-vide style, you can then the super hot infrared broiler in your Bluestar oven to finish the crust. This isn't exactly the same as grilling, but with some practice you might even prefer the results.