New member from North East (Newcastle)

[RobinC]

Personally just stack the coals at one side. You can get rails and charcoal holders but they're not really required

[Geordie888]

First cook went OK. Chicken skewers were perfect. Burgers were dry. It's hard to judge. I need help! Ha. The charcoal I have isn't particularly good.

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[RobinC]

Get yourself a good instant read food thermometer. Thermapens are generally considered the best but they are not cheap. Refurbed ones can be found on eBay for less than £30

[Geordie888]

Got a Weber thermometer. But I'm still not confident enough to know when something is at temp. It'll come with experience, I'm sure.

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[RobinC]

There are plenty of resources on the net about food cooking temperatures

[Geordie888]

It's more about where the probe should be (do I have it the correct distance into the meat), not fannying on too much whilst holding my hands above the coals.

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[paulfire]

It's a bit like bedroom gymnastics, the more times you do it the better at it you become, in your opinion! I find that as far as BBQing goes experience does count, try different types of fuel till you get that right then the way you set the fire, then smoke or not. You will get the right way of doing it, in your opinion!
Good cooking.

[RobinC]

The probe should into the centre of the thickest part of the meat, this is the bit that will take longest to cook.

[Tiny]

Wa Geordie lad,
Burgers are imho one of the great start points to really impress for relatively modest effort.

Invest in a burger press from Lakeland and some decent steak mince from your butcher. I started just by seasoning the beef with a little salt, garlic powder and a good grind of black and red pepper. Formed the burgers and then back in the coldest bit of the fridge for half an hour to set.

Seared over hot coals for a couple of mins, flipped and seared other side and then moved to the non coal side of my Q and left for several mins till they felt nice and solid

All cooked through but so n ice and juicy, you look like fidos plums and you have done little more than season and squish.

Heartily recommend , you can get cleverer as you go along but the base principles remain the same, give it a go
Cheers
Tiny