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I'd have to say that I give it a thumbs down, in general. I cook mostly boneless, skinless chicken breast these days, and it is horrible with that. You always end up with this hard shell of overdone meat on the outside. We use it sparingly, if at all. If I have the time, I'd MUCH rather fire up my charcoal grill and grill something up the right way.
As for cleanup, I have stopped using "saucy" marinades with this thing. I use only dry spice rubs, and that seems to help alot. The sauces just burn to a crisp, making cleanup much more difficult.
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If you have any poo... fling it NOW!
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