Steak medium rare, chicken safely cooked through, bratwurst without a grease fire: practise heat control and flip timing virtually, with real core temperature targets and the quirks of gas, charcoal, electric and pellet.
Short answers on core temperatures, grease fires and the point of the cooking trainer.
The simulator shows playfully how gas, charcoal, electric and pellet grills differ in heat control, and trains core temperatures, flip timing and dealing with grease fires before you risk real meat.
A beef steak is medium rare at a core temperature of 54 to 56 °C and medium at 58 to 62 °C. Important: let it rest for 2 to 3 minutes after grilling; the residual heat pushes the core temperature up by another 2 to 3 °C.
For food safety reasons poultry must reach a core temperature of at least 72 °C. Chicken is juicy and safe at 75 to 82 °C. Without a grill thermometer that is hard to hit reliably.
Close the lid or move the food into the indirect zone: both take oxygen or fuel away from the flames. Never put it out with water: that spreads burning fat explosively.
The physics is simplified and heavily sped up (a steak cooks in about a minute instead of ten), but the principles hold: sluggish charcoal, quick-reacting gas, limited electric heat, a stable pellet automatic and realistic target core temperatures.
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