Personally, I've never truly been one for the outdoor cooking thing. Here are my reasons, if you disagree, please disprove me, prove me wrong. 
1) The mess. Yes, I know, I know, I know, all good things are worth the effort. But when the same flavors can essentially be achieved in doors given the proper equipment, such a grittle, why take the meat outside?
2) The char, unless you essentially hover over the meat, or really really know what your doing, how do avoid the unhealthy char?
3) Unless your using a charcoal grill, can't you essentially get the same results in doors? yes, this is related to 2.
4) The heat, grills give off heat, there's no two ways about but, as do stoves, but far more heat from grill. No?
Your reasons for loving outdoor cooking, post here!
Answers:
#1) If anything, I make more of a mess inside than I do cooking outside. If I grill/smoke outside, I don't have a pot (or several pots/pans) to clean. Yes, I have a sheet pan to clean, but I'd still be dirtying that pan up if I cooked inside.
#2) Don't believe everything you hear. I think if you eat ANYTHING in over-abundance, it will cause cancer. Remember, everything in moderation. Besides, I've been using the same grill now for 4 years. I think I know most of it's quirks by now, so yes, I "really, really, know how to use it." Besides, I like a "little" bit of char on grilled foods. I should make a batch of my smoke-roasted chicken, and take a picture of it. It's unbelievably good!
#3) Yes, you can get the same results indoors. I mean, almost every restaurant I know of cooks indoors (except for BBQ places where the smoker is a huge commercial unit outside the building). Of course, they also have commercial exhaust hoods that suck all the smoke out of the cooking area. I have yet to use a home exhaust hood (even units that vent directly outside) that can keep the stovetop area as clear as the exhaust hood at work can. And I don't care what anyone else says, foods cooked in a grill pan DO NOT taste the same as foods cooked on a charcoal or propane grill.
#4) If you can't stand the heat, get out of the kitchen! Or the grilling area! Besides, cooking outdoors, you almost always have a breeze that blows the heat and smoke away. Just stand upwind.
Here's a really good reason to have equipment that you can cook outside on: Last year, in December, we had a HUGE ice storm impact the state of OK. ALL 77 counties experienced some amount of damage. I was out of electricity for NINE DAYS! I cooked in my grill, meat, starch, and veggies, for 4 days in a row. Then I brought home a cassette burner (portable gas burner that takes a can a butane) and cooked with that. I wish I would have had a good old camping-style Dutch Oven. I have a burn pit out back that I could have very easily built a fire in to bake with the Dutch Oven.
All that said, I will have to say that:
A) I am an old Boy Scout. I first learned to cook over an open fire. They also taught us how to use Dutch Ovens a little bit.
B) I cook for a living. Inside or out. Heat doesn't bother me, as in the summer, my work-station can easily be over 100 degrees F, and we have two huge a/c units that are aimed in my direction (darn air currents really play havoc with my stovetop burners).
