Make sure your barbecue is clean before you preheat it.
Put charcoal on one half of the grill to give you a hot half and a cooler section. Charcoal needs to burn until the coals are covered with a layer of ash as it will cook more easily.
Allow the meat to come to room temperature and remove it from the packaging before cooking. You can season or marinade as desired.

Brush the meat with oil and lay it gently on the barbecue.
Cook slowly until browned and turn just once.
Use tongs rather than a fork, so you don't pierce the meat.
Cook the meat on its first side for 60% of the total cooking time, and 40% of the time on the other side.

If anything looks like it might burn, move it further from the heat so it will cook slower.
Raising the rack to around 10cm should be just right.
Cover the barbecue with a lid as much as possible while cooking, especially for larger cuts. This helps them cook more evenly, locks in the barbecue flavour and prevents flare-ups.

Don't be tempted to serve your burgers steaks and other cuts straight off the barbecue - this could make your meat tough and will let the juice run out.
Rest the meat on a rack, in a warm place, loosely covered with foil for up to 10 minutes.
Now all that's left to do is serve and enjoy!