>
> Was the thermometer reading the temperature at the top of the cooking
> chamber, not at grate level? It was really much cooler down there. The
> good news is that lamb chops are best grilled on a hot fire until they are
> medium rare.
>

Second that, I'd been messing around with chops for years doing them just
off the fire and they were always tough, but tasty. Now grill em like
steaks (thanks guys) and they're great that way, and no more toughness.

And like Harry said you do want to get yourself a thermometer for inside the
grill. Many here use a Polder type device like this:
http://www.cooking.com/products/shprodde.asp?SKU=109731 . Williams Sonoma
carries them, they're not uncommon. Just stick the probe into an onion or
potato, cork, whatever, and you got your grate level temps.
Bonus, the wife can use it in the oven to test for meat temps, no more
overdone turkey <bg>.



D