For steak, I go for rare. Body temperature on the inside, lightly grilled on the surfaces. For everyone else, they usually go medium rare to medium. I cook theirs to their whims.
As you said, go for better foods, than quantity. There's usually a happy medium. I like filet minion, but a good sirloin cooked properly tastes great also.
The only adjustment I'd make for your instructions is to cook both sides fairly quickly.
- cook the first side for about a minute with the top open (so you can supervise)
- flip, and cook the second side with the lid closed (allows for better even cooking)
- touching every few minutes with the spatula. You know what raw felt like. If it's well done, it will feel like pressing on cardboard. You're aiming for about 3 minutes less than where you want it. If one is cooking too fast, or you want it rarer than the others, move it to the top rack (assuming two racks), or to one side of the grill with the burner off (assuming multiple burners)
- flip a third time, to finish cooking the first side. Get your clean serving plate, or individual dishes. By the time you come back out, they will be ready to collect from the grill.
- If seasoning or BBQ sauce is desired, reapply it to the top surface after each time you flip it. Applying to the bottom only lets it fall off or burn.
For hamburgers, I never cook them rare. Simply enough, the outside of the meat, where there could be contamination from handling is inside, so you want to cook it the whole way through. It will still have a slightly soft feel.
For chicken, the same applies. You'll be looking for a slightly soft feeling.
The same flip and seasoning applies to hamburgers and chicken.
I cook vegetables, and shellfish on the grill too.
Corn on the cob, I put a lot of butter on it, and wrap it tightly in foil. You want it to seal, so the moisture doesn't escape. The butter will soak into the corn while it cooks. Give at least 20 minutes on the cooler part of the grill (top rack, or on the side with one burner on low). You're going for baking, not direct heat. They can safely stay on longer.
Baked potatoes get butter in the foil like the corn. Give those at least 30 to 45 minutes.
Crab legs get wrapped in foil, but nothing additional inside. Be careful, they'll poke through the foil pretty easily.
For foil wrapped things, rotate 1/4 turn or flip (as applicable) every 5 minutes to 10 minutes, which can be properly timed by every time you need another beer. :)
I don't see the need for technology to assist, other than maybe a working clock, and a generic thermometer on the lid. The thermometer is just useful to glance at to make sure the grill is warmed up before cooking, and to verify you haven't run out of propane.
I do have a pyrometer, but I only use it to check temperatures for automotive work, such as finding hot spots on engines (or avoiding burning your hands), and verifying A/C recharging was done properly (check the pressures, then check the outlet air temperature). I've used cooking thermometers for the later also, if they read down to 40F. A/C output is suppose to be 40F to 48F, depending on the charge and the condition of the equipment.