A few days ago, someone asked about the relative merits of using an ABT grill. At the time, I didn’t have one but was inspired to purchase one and report back.[p]While I got it just today, I’ve already completed a dozen and have another batch on the grill. Generally, the dozen size would be plenty for my use but people really snagged them to test the goodies tonight.[p]I like the “sno-cone” approach to doing ABTs and this works extremely well for this approach. All the fillings stay nicely inside, even with cheese that melts at a low temp … as long as the cooking temp is around 350 ° or so. Anyway, that’s what the directions said and what seemed to be my experience also.[p]Someone was concerned about the bacon getting hung-up on the holes and coming off. I didn’t have this problem, though I don’t use as much bacon as used in some of the pictures I’ve seen AND I had some large jalapeños which stayed about 2/3's above the holes. I used a third of a strip of bacon across the top, secured by a toothpick. No problemo.[p]I also sprung for the stainless steel. While a bit pricey, it certainly cleans up nicely.