On the way to make a better cook.
1# Control the flow air. Charcoal grills rely on airflow to regulate heat. More air moving over the coals lets a fire burn hotter, while limiting the flow keeps coals just lit. This is better for low and slow cooking.
2# Add coal in a right time. The temperature of charcoal peaks about 20 minutes after it’s lit and starts to die off dramatically after about 90 minutes. So you need to add charcoal regularly to keep the fire in a good way.
3# Know your grill. The size and shape of your grill will dictate how that heat is concentrated or diffused. Wider models, such as most barrel-style grills, can cook more foods at once, but over a thinner coal bed, they’re better for a burger and bratwurst cookout. Kettle style and kamado style grills tend to have deeper and narrower coal beds, which can concentrate heat for searing. If you close the vent, slow the rate at which coals burn, it will more better for long, or slow cooking.