Sorry folks, I am using a Weber One Touch Gold. I use Kingsford charcoal and a chimney starter.
I've been grilling all day yesterday, trying to experiment with heat levels. First time was with Italian sausage. I had 10 links, and by the time I set the 10th down on the grate, the first one was chared and getting ready to explode ha ha. So I immediately moved all the links to indirect heat for the remainder of the time.
Second attempt was with boneless chicken breasts. I reduced the briquette amount considerably. I was able to cook over direct heat the entire time without turning them into rubber.
Third attempt was steak, which was perfect result.
I was just getting impatient I guess. I should have tried more before posting. I do want to try and get lower temps though, so I can try and slow cook things like tri-tip. Is there a good thermometer I can use to check the temperature inside the grill? Where would you recommend mounting it, near the grate or more up top?