Tonight is a Greek-seasoned lamb fillet cooked in a wood-fired mini weber. Currently tuning the fire to get just the right depth coal bed before I chuck the meat on.
The mini is a bit tricky to set up due to the small bowl; if the coal bed is kept low in order to avoid burning the surface, it can tend to die out before the meat is cooked properly. On the flipside, a good coal depth that holds enough heat ends up really close to the meat and burns the outside to inedible blackness. So when you do get it just right, it's immensely satisfying, and the results indescribably delicious.