On gas grills, first turn down the amount of gas being applied to the fire. If this is not enough, then you can open the door about an inch and place a piece of metal to hold it open. Adjust opening size accordingly. These are rough estimates and can vary depending upon where on the surface of the grill the hand is placed. For example, there may be more heat in one location than another.
Careful attention needs to be paid to the meat when grilling.
Remember one important fact, the meat is located directly over the heat sources and as such, has the direct effect of offering large quantities of dry, hot heat to the entree. The reason is that when cooking with the grill lid down, it has the tendency to smother the fire, create soot and thus taint the meat. The lid is, however, useful for putting out the fire when flame-ups occur. Now that may seem a little strange at first glance, but here is the truth of the matter. To even attempt to answer that question, we have our own questions that must be addressed .