For as little as you're towing, I would say no to the diesel. For a daily commuter gas engines are a better choice in my opinion. Where the diesel really shines is in towing, especially if you tow the mountains a fair bit. While you hear a lot about diesel torque for pulling the hills, you don't hear as much about the engine brake on newer diesels which is just as sweet in my opinion. I find I can control my speed on downhills with the engine brake alone on my diesel where I would be in 2nd gear constantly hitting the brakes to keep from over revving the engine with the gasser.
Back to the commuting thing, I find that this time of year when it's really cold outside I'm just getting the diesel truck up to normal operating temp by the time I get to work, which is not particularly good for the emissions system. I use the truck almost exclusively for towing, hauling etc and use a gasser to commute.
I cook a minimum of a half dozen prime ribs a year, considerably more than that most years. The last few years I've been hooked on the pellet smoker slow cook/smoke, followed by a reverse sear.
First apply a rub, or marinade the night before you'll be cooking and let the rib roast sit in the refrigerator overnight.
On the day of the feast, smoke the rib roast at 185 to 225 until roast internal temp reaches around 120 to 125 degrees F depending on who you're cooking for and their preferences as to how they prefer their meat. Keep in mind that the lower cooking temp results in less temp rise while resting, so you'll probably want to cook to a slightly higher temp than you do when cooking at say 325 or 350. The benefit of the lower cooking temperature is that it gives a much more evenly cooked interior to the roast than what you can achieve when cooking at higher temperatures.
Once you've hit the internal temp you're shooting for, pull the rib roast out of the smoker and wrap in foil to rest while you have the gas grill heating up as hot as it will go. Once the roast has rested 20 to 30 minutes, pop it on the grill for 8 to 10 minutes to crisp up the outer skin (Time will vary based on your grill, and I've found best results are with a grill that gets really hot). You don't need to rest the roast after searing the outside, just slice and serve.
I'm happy to say I have a nice rib roast in the refrigerator right now that I'll be enjoying on new years day with all the fixings, and some nice dark ale.
Having been an avid camper for 50 or so years, and watching the changes that have taken place over the years I would be really surprised to see much of the population RV'ing 25 years or so from today. Boondockings days are numbered in the west, which will impact many. Environmentalist pressure, along with taxes based on miles driven as well as weight of vehicle, time of day driven etc will also have a very significant impact. I would expect the US to thus become much more like the more densely populated countries in Europe where few members of the population camp in any way shape or form.
I too have a 2012 240RKS and have come to the realization I was a fool to have bought into the hype that it was a "Quality" TT. Fit and finish wise it really is a significant downgrade to the springdale I traded in on it. Some of the components are fairly decent however, It's just the construction that make it junk. It appears to be delaminating in the aft upper left corner, and on the front down low at the seam between fiberglass and aluminum midway between the doors. I've had wires come loose, numerous screws fall out of the cabinets, TV failed, developing cracks in the fiberglass front cap, screws fail on braces for the lower skirt/fairing, cracks developed in the fairings around both sets of entry steps, and the roof has an awful lot of bubbles in it. I'm currently only a couple years out from retiring, and thought this one would fit my travel/camping style well for hitting the road much more often, but it's obvious now this unit isn't up to any real travel or use. I'm already looking for something to replace my Timber Ridge.
My 2012 Timber Ridge came with a 32inch Jensen 12vdc television that has RCA input, HDMI, and VGA. It's connected to a Jensen surround sound system with DVD player that again runs off the batteries and seems to be fairly power efficient.
As others have mentioned, you can walk through sams club, Costco, best buy or whatever and look to see if the tv is powered by a wall wart. If it is, the power input is more than likely capable of being run directly off the battery, you just need to make up a power cable with the right connector on the end.
When I was stationed in England during my military years, I rented a house for few months with a wood fired oven in the small back yard. It was more along the bread oven lines, but you could heat it way up to do the flat breads stuck on the walls type cooking I got hooked on in the middle east. It also did great high heat thin crust pizzas as well. but took about 3 hours to get ready for that type cooking and burned a fair amount of wood in the process. Once heated you could have cooked pizzas for the whole neighborhood without going through much more wood than for a single pizza though as it retained heat well once up to temp.
While not capable of quite the high heat of a true pizza oven, what I now use is a pellet grill. I have a nice collection of stones I use in it and get a great wood fired flavor on the sorts of pizzas with thicker crusts that you want to cook at lower temps of say 400 to 500 degrees. Unlike my relatively inexpensive Camp Chef, some of the higher end units will get up well over 600 degrees F. On the plus side it throttles down to a smoky 180 or so which is perfect for absolute first class traditional bbq so the tradeoff is well worth it to me.