I've had Geo F about a year -- or maybe longer. So you've probably read some of my posts re it --- if you were searching 'back then'.

It is still in my kitchen and we use it often. Probably did not use it as much in the summer when we could use the gas grill right outside the door .... but it was still used.

All the meat or poultry or seafood or veggie slices that you cook at one time should be the same thickeness or almost .... it will look better. If you have, a lamb chop for example, that is a half inch thinner than the other 4 it will cook but it will look sort of sorry and sad. No nice grill marks -not browned,etc.

I do Italian slices of bread for bruschetta and crostini on the Geo.F. Also do grilled sandwiches like tuna/cheese and ham/cheese and bacon/tomato --- add the lettuce later!

Geo.F. has a larger cookbook on grilling (you can get it, I believe, thru the bookstore here on TKL). It is grilling - not just Geo.F. I've found that you can just take most recipes you grill and adapt them. If Geo.F. has a recipe forchicken - boneless breasts - and it says 5 minutes .... you can do any of your boneless breast recipes and the timing will be about the same. Like all grilling (on Geo.F. or outdoor or in broiler) a lot depends on how chilled the meat/poultry is, thickness, etc. ....so directions can't be as explicit as when you're baking bread or a cake.

If you are 5 - be sure to get the large one. We're 2 the majority of the time and I have the largest one. Enjoy.