I have a growing collection of BBQ cookbooks that state cooking temps as "low, medium-low, medium, high, medium high, nuclear-high, high-low, southern-hemispherical-medium", etc. Is there some kind of basic standard for referenced cooking temps when no numerical value is given? Not a one of these books gives any indication. While this is not a problem when cooking most meats by themselves, cooking mixed-food dishes, a stew at "medium heat"for example, leaves me clueless. I asked my wife but she at first gave me a blank stare, than exclaimed " You have got to be kidding! You mean to tell me you have four eggs, six feet of books, every BBQ gadget known to man (not true), that Egghead forum, you now watch the Food Channel, and all those buddies that come over and hang out while you cook ribs, and you don't know what 'low' and 'medium' temps are? BAWAHAHAHA!"
Now in all fairness, beer drinking buddies become less and less reliable as a cook progresses. But that aside, the rest is sadly true.
I would be grateful for any help.