This barbecue seems to me to be more of a smoker than a griller, the special drip tray arrangement shields the food from much of the direct heat from the coal thus preventing charring and burning. I tried out a large turkey leg as my first trial, and the result after a couple of hours was delicious. I'd simply olive oiled the leg and sprinkled on a few spices and left it to cook, basting occasionally with the juices that collected in the drip tray. Very juicy result with a pleasant smoky flavour! My second attempt was a medium sized chicken, same preparation, same cooking time, and again got excellent results. Used both lump charcoal and briquettes with the lid on throughout the cooking period.