Good evening all... I cooked my first meal on charcoal last night... cooked cheeseburgers, corn on the cob, and baked potatoes... on a 1-10, the food came in at around 8.5, but my technique was far worse... I started off with charcoal wood chips that were natural wood, I grouped in a pyramid as directed, lit, let burn for 10 mins and then speed even, wait 5 mins, then cook... I hadbrushed on a coat of vegetable oil and was going to let it season for an hour before I cooked with it because it was a new grill... after about 30 mins, I noticed that the paint on the bottom was bubbling up, so I looked under the grate and sure enough, quite a few of the wood pieces fell through, were sitting on the bare metal and cooked, the paint off underneath... so i pulled all the briquets out, let it sit for an hour, cleaned out the inside, wirebrushed the areas where the paint came off, and i applied 3 coats of Valspar BBQ paint rated for 1200 degrees... I then put the grill back together, used Kingsford regular charcoal briquets, started the fire per label directions, and then started cooking... I put 6 burgers on, and i guess I got the wrong grill cut cuz then the grease fell down on the bottom of the grill and i had a small grease fire which then cooked the freshly painted bottom back off... so I finished the meal, cleaned the grill, and sanded the old and new paint back off and I'm going to get a can of VHT satin black header pa it which is rated for 2000 degrees... the meat I used was a 73/27 blend... it seemed like there was an excessive amount of grease... what is the best blend for grilling to reduce grease? Also, where are some good articles/books that I can read to learn about proper charcoal grilling techniques? Thanks!