| pastryqueen - I'll try to help you out. I cook with the hood closed, regardless of the type of meat. Hamburgers, hot dogs, steaks, ribs chicken - it makes no difference. My grill has a temp gauge that I use as a reference point. 250 to 300 degrees for cooking, burners are never on high but on medium at best. Meat must be completely thawed, not even partially frozen. Steaks, 3 minutes per side for rare, 4 minutes per side for medium rare (red but dead). Hamburgers - 2 minutes per side. Understand we like our meat a little red on the inside. Neither the wife or I like well done! Pork and chicken must be completely cooked. I usually do these in an aluminum pan for at least 45 minutes. The obvious test is the meat comes off the bones with ease. My grill also has a infared burner so I can do steaks for 2 minutes on a side and have them come out perfect. Enjoy the journey. eal51 in western CT | 
