I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Oh, and the other great aspect of using this in holding oven mode is that it's not just for meat. The leftover barbecue beans I had found in the freezer rewarmed beautifully in there. I thawed an hour or two in the fridge (it was a last minute decision to go ahead with this cook today) and then I dumped them into a Pyrex dish a thawed them a bit more in the microwave, mainly to make sure the dish wasn't chilled when it went into the 175 degree Pit Boss. Also, the baby yellow squash was grilled first on the LSG Adjustable as the ribs came off and then stashed into the fridge in a metal bowl covered with foil. The bowl got shifted into the Pit Boss about 45 minutes before dinner and the squash was at perfect serving temperature but not overcooked to mushy.
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