"Grilling is a form of cooking that involves dry heat from above or below. Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction.
Direct heat grilling can expose food to temperatures often in excess of 260°C (500°F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155°C (310°F).So close... I wonder if mallard will be poking his beak in - can't imagine it.
Feel the heat goff and reflect on your divisive ways.