Originally Posted by tortaboy
Iím going to challenge you on your comment.
. . .
charcoal will keep temps about 250F, and the wood will
kick up the temps to 300F-350F.
. . .
That's not a challenge, because:
Grilling is ordinarily hot and fast, usually over 450 degrees.
For steaks and other things I prefer medium rare I grill at 500.
For a pittsburgh (and I dont do a very good one) I go at 620 on the grill, if/when I can get 'er there.
300-350 is a normal bake range. You're just baking your chicken and/or pork.