Kabobs

I was really wanting to test the temperature variation across the cooking surface of the Yoder prototype, so what better than to cram it full of Kabobs.  I marinated some flat iron steak, cut into cubes, in an Apple Chipotle Brine made by Sweetwater Spice Company.  If you ever have a chance to try their products, I would highly recommend it.  I also marinated some chicken pieces in Sweetwater's Tres Chiles Fajita Brine.  The kabobs were skewered up with some mushrooms, red onion, and red and green bell peppers, then grilled at around 450.  All the kabobs were done at the same time, meaning even heat across the cooking surface.  That's a feature I really like about this pit.  Here's the results...