Fantastic grill. Like most start at high to sear then reduce or use indirect until internal meat temperature is met. My advice would be to use a meat thermometer otherwise you will be guessing. I would also recommend possibly one that monitors ambient temperature since the grill temp will not be accurate once you open and remove items such as vegetables that you may cook before putting on the meat. Without getting back up to temperature before putting the meat on, you won't sear in the flavors as well.