Great Transaction! Order received promptly!!! Works great. I have both cast iron grills the lodge l410 and now the cajun cookware grill.You will not go wrong with either one. Excellent searing. Easily reaches 600-1000 degrees, dependent upon the type of charcoal/wood. My preference for grilling is using a mixture of hardwood charcoal with chunks of various woods depending on what we are grilling, ie: fish, lobster, shrimp, chicken, duck, pork or beef fajitas,.baby back ribs,PIZZA or steak. In my experience wood always burns hotter than charcoal, helps to get that beautiful sear and also imparts better flavor. I have played with several flavors of wood, hickory, mesquite, peach, apple, cherry, oak and orange. Each one has a way of enhancing the special meal.Below is a secret that will enhance your grilling..........I also have utilized the old smokey charcoal grill # 22 to set both grills in. with the bottoms being supported by inexpensive ceramic 4x4 tiles.This gives me the added benefit of slowing down the grilling process by being able to cover both grills and control the heating process. I have also been able to roast a golden brown duck and chicken by adding a rib rack and using the old smokey set up I have SET IT AND FORGET IT!!! LOL.Also I have been able to smoke/grill 3 large racks or ribs. SET T AND FORGET IT. The height of the old smoker is a true WINNER!!!Now to my favorite. The winner is the Cajun grill. WHY?Larger surface area, excellent for that homemade pizza,8 hamburger patties 8 lobster tails, etc.Fyi, it can also be used as a cooker for a cast iron skillet for fish, vegetables etcAlso while using a small amount of charcoal it is our go to for quick grilling versus the weberor the homemade brisket smoker.For those that mot only love to grill but love those beautiful seared grill marks. We have used weber searinggrate for a little more expression especially with a good steak.Experiment !!! Enjoy grilling !!!