For steaks and chicken I go by "feel". The more firm, the more done it is. For steaks if you take your index finger and touch your thumb (like an OK sign), and now touch the meaty base of your thumb with your other hand, thats a rare steak. Do the same with your other fingers and your little finger is well done. If you use that approximation, you'll do well. Chicken is also that way, based on firmness.
For burgers I only flip them once. I could them on one side until juices come out the top. Then flip them and when clear juices come out the top, they're done. You can use a thermometer if you prefer, but that works.
The wind is easy to deal with, close the lid! Remember, if you're lookin, you ain't cookin! Seriously, just close the lid and give it a few minutes. Don't sweat it, just let the fire do its work and check the meat after 3-5 minutes. It shouldn't burn in that time or you have it too high I'd suggest.
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