Having done a Japanese style meal on the IGT, it was time for something different. We decided to go a very different route and I made a nice Argentinean meal with flat iron steaks dry rubbed, cut in thin strips, and grilled to perfection with chimichurri sauce. That with a nice tossed green salad, some crusty French bread, and some Quilmes beer. Instead of using binchotan charcoal as we did for our Japanese feast, we went with lump charcoal that is a hell of a lot cheaper. To get it started, I formed it into a small pile and blasted it with my Snow Peak torch for a few minutes--this seems to be my new favorite way to light charcoal as it avoids introducing anything that might cause unpleasant flavor and it is very fast. As for the meal, it turned out great. Good stuff! I can see that this will really improve our family camping outings. Now I need to come up with some containers for meats and marinades that will pack tightly into my ARB fridge and leave enough room for beer and sodas.