The best way to ensure that you are cooking food sufficiently without overcooking it is by using a grill thermometer. By using a cooking thermometer, you can measure the internal temperature of the meat. Don’t cook the meat above this temperature to avoid the formation of carcinogenic compounds.
If the temperature is too high, you risk getting HCAs and PAHs on the meat.
If the temperature is too low, you run the risk of not killing the meat’s bacteria. All meats, including pork, veal, and beef, are considered safe when their internal temperature reaches 150°F (65°C). If the meat is minced, their internal temperature must reach 160°F (71°C). If you’re cooking poultry, the internal temperature must be 165°F (74°C).