I simply look at it as an option for open-flame cooking, which interests some and maybe not others. On Friday when I slapped a Tri-Tip on it, and pork chops the prior week, I could easily detect that they were done over charcoal and wood chunks. I haven't done so yet, but it is on my list to try it with wood as its sole source of fuel. I wouldn't do a meatloaf on it but for meats that need to be turned I enjoy using it. I did not need justification. I saw it, I wanted it, and eventually I got one, lol.