I've been cravin' teriyaki chicken: behold

[russ olin]

Bird looks fly away guud.

 

[Luke P]

That chicken looks great, the Weber is visible, and the yakatori is extremely intriguing.

 

[Phil]

brilliant cook and grill, yaki looks soo good!

 

[Brian Dahl]

Thanks everyone for the kind comments. That little grill kicked butt. The grate on top is 10" square; there was never more than a single layer of lump. I fed it twice during the cook, the pieces were all smaller than half a business card. I could control the heat by raising or lowering the damper. After I was done cooking, I put the lid back on and closed the damper. I checked it a half hour later and it was hot; hotter to the touch than when I was grillin'. Got me thinking I could pre-heat the grill, and do some real fast, hot cooks...like...?