Originally Posted by Lake Dogs
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. HOT.
300-350 is a normal bake range. You're just baking your chicken and/or pork.
I agree about the temps. I bought an Infrared Flame Grill to sear steaks.
I can crank that baby up to 1100°.
I sear for a total of about 1.5 minutes at 750 to 1000° then let it rest.
RARE, but with perfect Grill Marks.