The tips of letting coals get really hot in the chimney starter and cracking the lid a bit seemed to help a lot. Thanks.
One nice thing I've noticed about the kettle grill, it cooks the food better without burning the crap out of it. My old rectangular grill would basically burn the outside of the food while leaving the inside of meat raw.
That's good....you're on the right track now!
There are a bunch of ways to "place" the charcoal to get different heat zones or areas for all different types of cooking...really, really hot for say like, pizza.....much lower heat setups, arranged around the outer edge for baking (yes, people bake pies & cakes in Weber Kettles!!).
Setups that will burn for hours to slow cook things that benefit from that type of treatment & like what you asked about first, straightforward grilling.....ask questions & experiment around some...you'll get the hang of this quickly!