Everyone in this thread is debating lid vs meat vs "do we need this at all?" when the problem I have when I cook on a (gas) grill is that half the grill is cold and the other half is a raging inferno and I can't understand why. Seems to me like I need multiple thermometers to figure out why there is such uneven cooking. Ironically, I have a much easier time cooking on wood / charcoal.