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I believe it's mostly about heat management (of the food and the grill) here's my list:
1: internal heat not relevant, just an exterior sear like precooked hotdogs
2: managing internal temperature and getting a nice sear on multiple pieces the same size, like salmon fillets or steaks or chicken breasts or chicken legs
3: multiple unevenly sized pieces, like a parted chicken. Wings cook fast, breast has a thick part that needs attention, legs need to be cooked to a higher temp, etc
4: adding smoking into the mix, managing the heat and the wood constantly. Especially hard on charcoal
5: brisket or competition style chicken
I forget people grill with electricity or gas.
I think my family only allows starting at level 4. Should there be an alt scale or?...
I personally couldn't figure out smoking until I had the first levels down but by all means go big, just be prepared to microwave your food after or eat it overcooked