It’s vitally important to control the temperature of the grill while we are barbecuing. While too much heat is more frequently a problem, too little heat can cause problems of its own.

For the less experienced, it’s helpful to think of the range of temperatures your grill is capable of maintaining. High heats are primarily used for cleaning and preheating. High heats can also be used briefly for tasks like quickly searing a steak or pork chop.

Medium heats are for broiling or more quickly cooking foods. As well, you can nicely sear meat on medium if its been cooked already at a low heat.

Low heats are really the mainstay temperatures for grilling. Most food should be cooked through at low temperatures on the grill. Roasts, poultry and rotisserie should cooking are usually best done at low temperatures on your grill. Steaks benefit from a quick searing at a high temperatures and then finishing at a low temperature.