Did 9 breast today that I marinated overnight. Cooked the flat side of the breast first till it would release from the grate without much tearing the angled the top side and then rotated it for a x pattern. The marinade really helped keep them moist and juicy. Cooking them on low seemed to be the best temp. They turned out great, but you are right you really have to watch them as they go from done to over done really quick. The night before we had some thick rib eyes as are first cook. Fantastic!! The char on the meat really set of the flavor just like in a fine steak house. Cooked those at medium setting and did sweet yellow corn in the husk (turning them often) on high on the other side. Best corn on the cob ever,no butter or salt after cooking.the corn came of the same time as the rib eyes. This is a 48 inch demo? unit I bought when I was at the last school in Ponca.