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Alton Brown is God.

Actually, no. There is a thing called "carryover" that can cause the inside to increase in temperature as the juices settle, depending on the size of the cut. Letting meat rest is a basic step in proper preparation. Every chef on the Food Network hammers this home any time they cook a steak...

Actually, the foil tent is for the rest period off the heat. Meat has to rest in order to let the juices redistrbute. If you cut into a steak, chicken, pork, etc., right after it comes off the heat the juices will leak out and it will be dry. A rest lets the meat relax and the juices are...

Buy one of these: Instant Read Thermometer And one of these: http://en.wikipedia.org/wiki/Image:Aluminumfoil.jpg Cook over medium-high heat until 165 degrees and put under a foil tent for 5-7 minutes to let juices redistribute.

Can't go wrong with a Weber.