My first charcoal grill was one of those square portable camping grills. I loved learning how to build the fire and control the heat even though it took longer than a gas grill to heat up. I eventually moved onto a
chargriller duo to compromise my preference to use charcoal and my wife's preference for gas. After some playing around with smoking, I ended up getting rid of that and buying a
WSM for smoking and a kettle for grilling.
That said, what I've learned from moving from grill to grill is that as a new charcoal griller, I used to start with a huge amount of charcoal and vents wide open, to starting smaller and building up as needed.
I usually reuse what's left in my grill from a previous cook into my
chimney starter and top it off with fresh out of the bag.
For steaks, I usually build a tall stack on one side of the grill to sear it and then move it to the side to finish.
For chicken, I usually build stacks to either side and cook down the middle. Unless I'm doing alot of wings, then I build a tall fire in the middle and build a ring of wings around the perimeter of the grill.
For pork shops, I do the same steaks. For sausages and hot dogs, I cook them like chicken.