[deguerre]

First cook on the OTS were cowboy steaks - 2 35 OZers. EVOO, salt, pepper and garlic powder overnight in the fridge, then dusted with montreal steak seasoning. Cooked indirect to about 120 internal then seared for a couple minutes each sife and back to indirect. Got distracted and let the internal temp get to 132 b4 pulling and then foiled and rested, so they were a little overcooked. But they didn't suck! The grill ran at about 350 on the grate using a full chimney of Stubb's briquettes with hickory chunks. Served with a baked potato loaded with butter, cheese, plain yogurt and asparagus. Had some smoked and grilled japs along just for fun. No pics of the OTS in action, will make up for that! LOVE THIS GRILL!!!!! Thanks for looking.