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Overdone

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Posted by Student of Q on July 05, 2011 at 19:29:29:

I've got a Cypress ceramic grill. Getting it up to searing temperature (550-650 degrees)is no problem at all. I can get a great char. Now comes the problem: How can I get the temperature back down to 350 to finish cooking the meat? That fire is an inferno. With the top down and the vents closed, the internal temperature drops much too slowly and the meat is in danger of overcooking.

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