Has the benefits of Infrared cooking. However you need to adjust cooking time if it's cooking in cooler and/or windy weather, because unlike a BBQ, it's uncovered. If you define if it's done using a thermometer, which works fine with large items like turkey's and roasts, there's no issue. But with smaller pieces like wings or kabobs, and no thermometer, it can be challenging. I cooked kabobs on a cooler day and based on a time Charbroil gave me, they were severely undercooked. Then put it in for a little more time and it ended up overcooked. So it takes time to find the right mix of everything. On a side note, if you do kabobs, make sure all the meat pieces are pretty much identical in size or you will end up with a mix of overcooked and undercooked  pieces.