Manage the heat
Light charcoal barbecues about an hour before you want to start cooking. Give the flames time to catch and get going, then leave for at least 30 minutes until the coals are grey-white and the smoke has died down. This will give you an even heat for cooking rather than unpredictable flames or overpowering smokiness.
It’s also a good idea to create two cooking areas. Carefully pile up coals on one side to make a higher heat area for searing meat at the start. Keep the other side with fewer coals for a lower heat zone where you can cook more delicate fish and veg, or slow-cook larger cuts once browned on the outside.