I think the Hasty-bake has it's application, but seems overkill for daily use.
I like heat control, simple as that. Direct and Indirect, sear or smoke.
this is a huge brisket I think I did for 18 hours. I used the middle cookie sheet filled with water as a steam pan.
I simply love my 6 burner pro gas burner. 6 Cast Iron Burner elements with tin splash sear plates. spread out wide every ~7"
Cooking area almost 42 inches wide with total control of heat.
Also the side Burner is perfect for a 12" cast iron sear pan,for putting a crust on meat like Ahi Tuna, or my patented Fred Flinstone 2" thick boneless rib-eye, then finish low and slow on the grill.
smoke plus fire = happy caveman eat meat.
