Ok. So now you saw the other side of the spectrum. Too hot.
You got the fire to sustain, so now, like addicted said above, you can control the heat by dampening down a little. I run my lower vent wide open while grilling, and control heat with the top vent.
Also, as mentioned, maybe use less charcoal for "quick cooks" like chicken breast, pork chops etc. Like say 3/4 chimney.
If I were you and starting out, I would buy one kind of charcoal and stick to it for a while until you learn how it works. Briquettes burn longer and are more even in heat distribution, where as lump burns hotter, has more hot/cold spots and burns quicker. I like to use both. I always have a few bags of lump on hand, but use Kingsford blue bag (kbb) mostly because I stock up when it's on sale. In MY opinion, your not going to get flavor from either, lump or briquettes because if done right at the factory it's all carbonized. You will, however, get a lot more ash from briquettes and hardly none from lump.
I'm carrying on. Sorry, but finally there's no need to put a cube in the middle of the chimney. Just one or two under your chimney and it'll work just fine.
All the rest is just trial and error. When you put that plate of total deliciousness infront of your bride and she smiles, you know you've done it, my friend. Good luck. Your doing it. [emoji106]
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