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Grilling with Hells Kitchen

Got a new Weber recently and I'm new to the whole charcoal grilling game (used to be a gasser). This is my second real cook on the weber. 
 
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Wings marinated in Bourbon sauce, Red wine sauce and a rub I made
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Lamb chops and Pork belly
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cheers
 
 
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I'm intrigued by the design of that bottom grate. I've never seen it before on a Weber. Granted, my trusty Weber kettle is 10 years old and still going strong. 
 
cheers guys! I think it all turned out nice. THe pork belly was a little hard though and the rind chewy, I might have overcooked them as these were thin lanky ones or it could've been just a dud product (was prepacked in a tray with the plastic film rather than fresh - I have been burnt a couple times buying prepackaged meat). Will try searing off the rind next time aswell.
 
Those grates are designed to assist lighting the coals. You put the firelighters in those indentations and place the charcoal baskets over it to light the coal.
 
Finished the leftover meat I had on the grill. Those t-boners were a 3/4" thick prepacked supermarket job, will try the butcher next time for sure. 
 
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