Keep tools so old they'll probably outlive your great-grandkids, lol.

You sat like that for hours?

350 degrees Fahrenheit is my go-to for marshmallow toasting. It gives the outside a nice golden brown without catching fire. Last time I made s'mores, I used a thermometer to check the coals, and the marshmallows were perfect. The chocolate melts just right without making the graham cracker soggy. Anything hotter and the sugar burns too fast, leaving the inside cold. Do you prefer your marshmallows barely toasted or almost black?