These grills are such a great extension of the basic oven abilities. My spouse was fascinated watching an online video course with Alice Waters, who has an open brick hearth in her kitchen that she uses every day. Between baking and grilling (using a Tuscan grill on the coals) she has ensured she’ll never eat a boring boiled meal.
One of my favorite things to do is to bake a Foccacia bread in a cast-iron sheet pan, pull it out, and then use the coals to grill chicken or pork. (Sadly, no beef for me!) It’s one of the natural workflows you can achieve in a WFBO.
Thanks for the photo!