I cooked on grills like that in the early 70's, steaks, chicken, burgers and brats. They work good and you don't need alot of charcoal. The grate moves up and down so you can cook fast/burn or slow/raw. It's good to have the back stop to block the wind or ash blows up from the pan/bowl. No one wants people to say "your chicken tastes like ash". Never had the Roti but I think that makes the package better.