I have not seen a rotating grid charcoal grill in years and by no means does that mean they do not exist. Lots of adjustable cooking grate varieties on the market one offerd by Kingsford with a crank up cooking grate which works some what like a high end Hasty Bake which in my opinion is the gold standard in the crank up grate variety. Another nice option that I have seen and own 4 gas grills from this company is the Holland Patriot. Has a trap door arrangement that makes adding coal a breeze. Service and support from Holland is awesome in my opinion. I know you want an adjustable cooking grate but you have to consider you might not like what you see or that might be the case already. In the non adjusting charcoal world you see multiple Weber Kettles around and I have one of those also and its a great cooker. I also have a new addition to my herd a PK grill which has a non adjusting cooking grate. The PK is small but has some really good temp control with the 4 adjustable dampers. Just did a rack of ribs on it the other day and they came out as moist and tasty as the ones I do on a BGE.

Have had Wolf range with IR grill for 9 years. Looked and cooked on Wolf and Viking when designing our kitchen. I don't know how much designs have changed since then (Wolf won hands down). Like the Wolf better than gas Weber on deck. It is so hot that it has a learning curve but (regardless of what posters who actually don't own one will mistakenly report) you can regulate the heat with the "blank off" plate. We use it mostly in inclement weather and late night laziness. We do rare steaks, fish chicken, apps and veggies. You'll need good ventilation, especially a hood with a large capture area as the "plume" expands, but have a good consult on the hood because the blanket advice of how you'll need 1200CFM and massive ventilation was not necessary in our case due to config and room design (we're at 600 CFM VH which is adequate). We have the high riser shelf for hood heat lamps and the shelf distorts the plume a bit. Cleaning depends on what you cook, about 15 minutes of a little scrubbing, the key parts disassemble and fit in sink. Don't clean if after every use, but pretty close. There also some tricks that help here too. You won't be dripping any fat into the oven and panbroiling makes a larger mess than the grill. If you are very concerned about how it looks, it's covered with a SS top, but the whole range will never look like it did the day after it's installed. Hey, it's a tool. Have been looking at other ranges for a new house and an IR grill has become a real issue over Bluestar and Culinarian choices regardless of their better burners. I like the grill.

FLORIDA ROCK SHRIMP & BACON CASSEROLE (Pig: King of the Southern Table) 6 to 8 slices lean applewood-smoked bacon 1-1/2 cups half-and-half 1/2 cup bottled clam juice 2 tablespoons dry sherry 2-1/2 cups crumbled soda crackers 12 tablespoons (1-1/2 sticks) butter, melted Salt and freshly ground black pepper to taste Tabasco sauce to taste 1-1/2 pounds fresh rock shrimp, shelled and deveined (or any shrimp) Preheat the oven to 350F. Butter a 1-1/2-quart casserole and set aside. In a skillet, fry the bacon over moderate heat till almost crisp. Drain on paper towels and chop coarsely. In a bowl, combine the half-and-half, clam juice, and sherry, stir well, and set aside. In another bowl, combine the cracker crumbs and butter, season with salt and pepper and Tabasco, and set aside. Sprinkle about a third of the crumbs over the bottom of the prepared casserole, arrange half the shrimp on top, sprinkle half the bacon over the shrimp, and pour half the half-and-half mixture over the top. Add another third of the crumbs, arrange the remaining shrimp on top, sprinkle on the remaining bacon, pour on the remaining half-and-half mixture, and top with the remaining crumbs. Bake till bubbly and lightly browned, about 35 minutes. Serve piping hot. Serves 4.

Dan1888 Sounds good. I like that. I have another problem. Due to the reconstruction of the house, the barbeque was stored outside and was covered. Unfortunatley, the cover blew off during a rain and some moisture got inside. If you look at the pictures, you can see that a little rust developed both on the grill and on one of the grill grates. How can I remove the rust without damaging the grill or the grill grate? Speaking of the grill grates. It looks to me like it would be very easy to damage the grill grates, especially with the stainless steel spatulas they sell for flipping the burger over, etc. I bought one of these spatulas. I also bought tongs that have what appears to be plastic tips (designed for use with the barbeque) that look a little less likely to scratch the grates. Is scratching the grates with spatulas and other stainless steel tools nothing to worry about? I am going to cure/season the grates with vegetalbe oil. That should make the food stick less to the grill. Finally, the company that made this barbeque grill recommends that before grilling that the grate be washed with warm, soapy water. What are your thoughts about that? Thanks.