@EfkayGeez....no answers here?
Were you actually "fired up"?
...as in coals lit?
Get as close to the temp/ setup as what you're used to with using the oven.....that way you're on familiar ground starting out.....
I would guess here:
(this is after it burned for quite awhile)
Drip pan, whichever seasonings/ marinade works right, then either banked coals on one side ~~ a bunch UN-lit & maybe 10~12 lit at one end of the pile. OR....
A fat snake to get a slightly higher heat than one normally would using that setup....something like this:
Set the food opposite the burn & rotate the grate a few rimes, a little bit during cooking.....
Either set, get a grate temp right next to the food....
..hope this helps.....