The beauty of BBQ is that it's tough to screw up. Here's some simple tips that got me going.
1. Get an oven thermometer and sit it on the cooking grate. External temperature is important.
2. Get a good quality meat thermometer (digital or analog). Internal temperature is important, too.
Something a friend taught me is that 1 charcoal briquette puts out 10 degrees of heat. We all know 1 briquette can get HOT, but the math works. If you're cooking something at 220 degrees, try using 22 briquettes and watch your temp. The 10 degree tip is fairly accurate.
Most 'Q recipes vary in temp and the range can be wide. For example, I've heard different BBQ experts recommend cooking a pork shoulder from 220 degrees to 275 degrees.
Learning temperature control is HUGE and will help you achieve consistency.
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