Georgie, I measured temps 3" above the grid on an open Weber (no lid) with a layer of briquettes and then an Egg with the lid shut and the vents wide open. The temp on the Weber was about 550-600. The temp on the Egg was over 1200. When I do pork chops, I do them like steaks. I sear them for about 2 minutes on each side with the dome closed and vents wide open (about 700-800 on the dome) and then close the vents and let the chops roast at 400 until done. Good luck!TNW
