Your required grill temperature varies on the food you're grilling. Here are some suggestions for some popular grill foods:
Fish - Use a medium fire. Fish should be close to room temperature before you grill it. Coat the fish with a light coating of oil and turn often. Remember, fish cooks easily and quickly. To determine when fish is done, use a fork and attempt to break it apart in the thickest portion. It should flake easily.
Chicken - Use a medium/hot fire. Chicken should be close to room temperature before cooking. Place the seasoned chicken on the grill and allow to brown on the first side and then the other. If the fire is hot enough, the chicken will seize the cooking grate at first and then release when it is ready to turn. Chicken will be done once it reaches 165 degrees F. Use a bi-therm instant thermometer to verify it is done.
Pork Chops - Use a medium/hot fire. Pork and Lamb Chops should be close to room temperature or a little cooler before cooking. Cook similar to chicken. Pork is done when the internal temperature reaches 145 degrees. There may be some pinkness, but all undesirable things are killed at 137 degrees F. Do not cook over 155 degrees F.
Steaks - Use a hot fire. The temperature of a steak before cooking may vary somewhat. It's recommended to select a smaller diameter yet thicker (3/4 inch) piece of meat. This allows you to achieve a proper charring on the outside while retaining a juicy interior. If for some reason a thinner steak is being used (1/2 inch), cool the steak down to where it is firm, but not frozen solid. This will provide for charring on the outside while the inside is spending most of the time just thawing. The result will be a charred outside and juicy inside.
Always use the bi-therm instant read thermometer to determine when the meat has reached the desired doneness.