Update

Just a little update on the new grill. It turned out a lovely bone-in pork loin roast with thyme the other day. I cooked it on my version of indirect heat - coals in one side of the firebox and the roast on the other on a sheet of doubled-up foil to protect the bottom. I didn't want to add water (and, hence, steam) to the cooking and this method has worked well for me in previous grills, so I left out the pan of water under the roast. I was happy to see that it works in the new one, too. The roast was richly browned on the outside but moist, and palest petal pink on the inside. Perfect.

I think the grill and I are finally becoming friends.

And, by the way, if you haven't discovered the affinity that thyme has for pork, you are missing a treat. When I read about that in Jacques Pepin's "Essential Pepin," I was skeptical but tried it on faith. I was rewarded.