Tip #3: Create zones for high heat, low heat, and indirect heat by spacing out your charcoal. This will allow you to properly manage the heat rather than cooking everything over a grill that's as hot as you can possibly get it, which, come on, is definitely what you've been doing. Also, always have a second cylinder of charcoal in the wait, rather than piling up your bricks high.
If you're testing to see if the 'coal is hot enough for that high heat section, just hold your hand over the grill. "It's perfect if you can only hold it there for three seconds."