[Dottore]

I am relatively new to the dark art of grilling on charcoal.

The simple problem I have is that I'm not developing enough heat. I've read all the books, and even posted here last year on the same subject, but it's still not working for me.

I have a simple Weber grill; start the coals (Kingsford Briquets) in a Weber chimney for 15 to 20 minutes; put them in the grill and spread them out; put on the lid with top and bottom vents open to max;, wait for 5 minutes or so till all top coals are "whitish"---and throw on the meat.

And still it barely sears—and takes for ever to cook.

What am I doing wrong here?

Your advice is much appreciated.