Hi Gary, I just realized that in my PM reply to you I used the word "caramelization"
Well yes it is incorrect, because caramelization simply means the browning of sugars under high heat, whereas the Maillard reaction refers to the browning process of proteins in the presence of a reducing sugar. I am as guilty of perpetuating the inaccurate term as anybody else - so please accept my apologies!
Any time I let food near heat, I aim for precise control of temperatures. He who controls the final cooking temperature of the food controls the result.