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Coal basket is what I've been using...

Nice little hibachi...

I've also been thinking about the Vortex but in the meantime I've been doing something similar as you. I've been using an 8-inch round charcoal basket made of expanded metal.

I always use flat skewers, both stainless steel and in bamboo (for yakitori).

That's how yakitoris are done. Each little skewer holds only all chicken thighs, all chicken breasts, all hearts, all livers, all mushrooms, all beef, all asparagus, all tongue, or all whatever....

I use the Smokey Joe for doing just a few burgers. I usually let the coals on the SJ burn out.

So far so good. That last set up with the ceramic grill nested inside the SJ is working great. We've done about 3 or 4 cooks on that already. The bottom bowl of the SJ also stays cool to the touch. We've grilled all sorts of bite sized sliced meat on it, including beef tongue and thinly...

I don't remember mine sticking but I did add an extension handle for ease of adjusting the vent during the cook.

I picked up 10 bags of RO brigs on sale and have used 2 bags already. I've only used them for grilling so far and am definitely not getting the burn times nor as high temps as I do with KBB. I also find partially burned brigs the next morning after leaving them to burn out. Maybe I just...

A 3-pound tomahawk on my cga tomorrow!

I don't make it to Lowes that often so I loaded my cart with 10 bags of RO this weekend. No problem checking out. That's always been the case.....never been denied purchasing more than maximum limit. Same thing with Home Depot as well.

These clay grills are cheap and fragile but they do an amazing job. It worked amazingly well in the SJ last night. I also have a Cobb Premier and my original thought was using that in the patio table. The problem with the Cobb is that they weren't really designed for high heat grilling...

The shichirin hasn't been modified in any way. It's simply sitting at the bottom of the SJ without the charcoal grate. I may even add a bed of sand in the SJ for this thing to sit on.

Trying a different config for my next cook this weekend. Here I have a shichirin nested inside the SJ. I can still use the CI grate I got for the SJ on top of this thing, over-sized, but should be fine.

I love my ga but maybe I should pick up a gga for when I go camping. I originally got the ga for camping but I've been using it quite frequently at home. I like the convenience of gas for camping.

Well, after getting my WGA last year my two SJ's haven't been used at all so they're subject to experimentation, but they won't be harmed in any way.... :))

Yes, that's the whole idea. I'm using way too many briquettes right now for each dining session. Plus, higher grill temp while hopefully keeping the fire bowl cooler.

Ok, I'm thinking of doing something crazy here. I'm thinking about casting an insulating layer (say, an inch thick) inside the SJS, turning the grill into a faux ceramic hibachi. I know what materials to use as I've worked with them when I built my back yard pizza oven several years ago.

I like RO when as long as they come in the chunks I want every time I purchase them.

John's stainless steel smasher from Craycort seems very nice. I've always balked at the price but it is a real nice piece of utensil. I might just order one.