great question! You can sit it on a plastic table, although depending on your cooking temp, it could make the plastic a little soft. It shouldnt melt thru - at least it didn't on ours. Placing it on a sheet pan or an aluminum table would ensure zero problems

Report back to us on how it works. Looks like uneven legs on this review. Maybe he should have used a more solid surface.

Closing the vents slowed the charcoal way down, but did not "snuff" mine out. I did find a pair of large grips/pliers was helpful in moving the coal pan out. My welding gloves were not insulated enough to handle. I put them in my ash bucket and sealed up for "snuffing" out. Hope this helps...though I am only two cooks in so far.

@@davidmaier2051 Yes, that was helpful David, especially about the tools for emptying the fire basket.

@@davidmaier2051 If its a 300-400 degree fire, it will likely snuff out. If its SCA temps (500-650) it will probably not completely close it out, as you discovered. A heavy duty set of welding gloves is a must, but pliers work great too!

@@gosman949 Camera perspective can make things look off sometimes. We assure you, nothing comes out of the factory with "uneven legs".

I put a full chimney in my first cook and it was all the heat I needed. Held 500-600 for a long time....maybe 75-90 min. My second cook, I tried a half chimney and only got 400-500 for about 45 min. Then it leveled off around 400 on the sear side and 275 on the cool side....that will be good enough for pork and chicken.

@@davidmaier2051 Great info thx.

we recommend a whole chimney of lit coal to get you to your steak cooking temp. Vents can make fine adjustments from there. We're dumping all lit coal in, no unlit inside.

I thought that too until I got it....it is built like a tank and the grill grates and heat deflector is a game-changer from other small portables. Just my impression from the first two cooks, but so far, I think it is a fair value for the quality.