Hello All, I tried some chicken legs on my PG500 pellet grill for the first time. I cooked them indirect for about 30 minutes at 300 degrees and then moved them over to the charbroiler. I check their temp when I moved them over to the charbroil and they were at 135 degrees. I thought I actually left them too long on the charbroiler as they were 175 - 180 when I pulled them off the grill. I had to finish some burgers so I let them rest. While resting red blood came running out of the legs. I thought they were well past the done temp of 165, but they were bloody. They tasted like the best chicken I have ever cooked, but my guests and somewhat myself were hesitant to eat them because of the blood. Any ideas?