So in principle I find the barbecue a great idea. Looks great, is outside really not hot and is quickly ready to grill. But I think the heat is distributed evenly and not very often it is not hot enough. Also, one should not pack the grill to finish, because when you make runs marinade or fat in the coal, of course, he smokes like any other grill also. Basically I find the grease drip tray super, the grill can be a total clean very well, but then, of course, sometimes even burst into flames when the grease catches fire. With too little gel fuel, coal is not in transition, with a little more you should keep all doors and windows closed, because it stinks beastly. We now have about 10x grilled so, maybe it erfodert more practice, but so far I'm not entirely convinced and somewhere between one and five points torn.
