Larry Grover -- Regarding your kabob question, I too had similar ideas. I've been playing around with some kabob setups, trying to replicate how they cook kabobs at Zahav (a local Israeli restaurant that has an amazing cookbook with a great live fire cooking section). Trying to minimize flares by working the bottom vents, but mixed success thus far..
Skemo Cool pics, thanks. Looking at the hot fire in the first 3 images I was gonna suggest laying out a single layer of coals. It looks like you did that in the last image though.
Maybe try a 3-zone hot, medium & indirect? With all the meat on are they easy to maneuver around?
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