Personally, I would never use the broiler for something best done on a grill as I do not like the smoke or fire risk. http://bbq.about.com/cs/cookingtips/a/aa112302a.htm has information on BBQing and grilling in the oven. However, depending on what type of oven you have, broiling with the door open can damage the control panel (especially on some Thermador Ovens). And, some ovens now turn off when the door is open. And, like I said, the fire risk is not worth it. When a food is smoking, the fire risk is just too great! (Side note: Many mothers used to broil in their oven with the door left ajar. The oven was never left unattended and the result worked well. They adjusted the temperature as needed to help prevent smoke. Houses did not burn down. Newer ovens may not allow this method. They also didn't use Water as Oil dripping into water can cause fires!)
Like I said, different brands of Olive Oil will claim different smoking points.
Apparently, there is a difference of opinion as to which temp is correct. Cooking sites say I am correct, but one Scientific site says you are correct.
EDIT: I read one chart wrong. I should know better then to comment at 1am! Oops!
This link says that you convert 400 to 204.4 C. And 182.2 = 356 F.
At any rate, if its smoking, the temp is too high, regardless of what the thermometer says. (And no, I do not believe everything I read online. However, I do not use my broiler for grilling.)
Edited by AlergkVegtarian - 2/15/12 at 8:11am