I love my oven for cooking in winter, just change the tools seasonally I guess.
I don't blame you for not cooking at home in summer. We would do the same I'm sure.
Do you plan the menu and change things up, or is there a set menu to follow?
We made up the menu, we have a bbq restaurant at the golf course DH manages. So we have the usual ribs, brisket, pulled pork, wings, burgers and sides. Last summer was our 2nd year for it and we made a few small tweaks, mostly because last year I was the sole cook and didn't have time for some of the more time-consuming things (like bbq pizzas). DH and I both run the smokers which helps me out a lot.