I've got a Brinkmann GrillKing Deluxe, which is pretty darn nifty.  You should start out by deciding what you want to do, sear, grill, barbecue, or smoke.

I like to barbecue, so I only use about 5 pounds of Kingsford Mesquite blended charcoal, with about 6 fist-sized chunks of real mesquite that I've allowed to soak in water for about 45 minutes.  I start the charcoal ONLY in a chimney starter, which I find is a lot more reliable and safer than using lighter fluid, and you don't mess with the taste of the food.

This is a horizontal-type grill/smoker, about the size of a gas grill.  I dump the coals carefully out of the chimney starter onto the LEFT side of the coal grate after they've been going about 10-15 minutes, or when the top layer of coals are just getting started, and the bottom layer hasn't burnt out yet.

I let the coals get going good, 'til they get a light layer of ash on them, and then put on the mesquite chunks.  I close the vents about halfway, so slow the fire, and to contain the smoke, and place the meat on the RIGHT side of the grill, for indirect cooking.  The proper temp is about 150-175 degrees Fahrenheit.

Marinate your meat prior to cooking, or use a dry rub.  Close the lid AND DON'T MESS WITH IT!  If the temp guage gets too hot, close the vents a tad, but not all the way unless you have an open flame that you want to snuff.  With large cuts of meat, leave them to cook for about an hour a pound, turning when the time is halfway up.  Leave the lid closed as much as possible.  Baste occasionally, but don't use BBQ sauce until about the last 15 minutes.  Use a fresh batch of your marinade instead.  DON'T use the original marinade, as it's a bacteria soup by this time...  I actually don't use barbecue sauce at all.

Of course, monitor the heat, and lubricate yourself liberally with your favorite adult beverage.[beer]

Semper Fi!

Ken Little