Christening the new grill.

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Made some Chicken thigh/legs.  Dried the skin with some paper towels, and sprinkled some Kosher salt and pepper.  Cooked them hot, but indirectly.  Got some great color, and crispy skin.  Roasted some peppers too.

The new grill worked great, and the propane charcoal starter was a breeze.  The lid holder was really convenient, and the table is a lifesaver.  After I was done, cleaning the coals was really simple, and after closing off the dampers, it cooled down much faster than my old grill.

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