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Old Bastard !
Joined: Fri Dec 22nd, 2017
Location: California USA
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450-500 grille temperature on the grille.
Spray the Rack with a good quality Grilling Spray.
Put on the Meat, watch the top of the meat until a good amount of blood is coming out. ( I call it Blood Rise)
Look at the under side if nice and browned grille marks... flip it !
Watch for the blood rise again and look at the cooking side for grille marks.
Meat should be around Med., maybe little less.
While waiting for the blood to rise, keep the cover closed.
Most meat works the same for me, thinner meat has a faster blood rise time and of course thicker meat is slower to blood rise !
The only time I look at the temperature of the meat is for the Grille Temp when starting, BUT if the meat is thick a Temp Probe might help some.
I have never used a Temp Probe but got one this year for my B-Day... from the Wife, maybe that is a hint !
Good Luck !
____________________
Ltr,
2003 EDGE, Std Cab, Steppie, E4 Red, 5sp, 4x
5" SuperLift, 33" x 12.50 x 15"
Hurst Shifter
Mod'd Backrack to fit Steppie
Front and Rear Bumpers by Custom 4x4 Fabrication, OK; now Mike's Welding and Fabrication.
Working on more Mods, just need more time, longer days would work !