[gr8fl4porsche]

I think you are putting on the lid too soon.

Here is how I do it.

Get a fresh cold one from the garage fridge.

Fill Weber chimney 3/4 full with Kingsford as a standard - lump charcoal when its available.
3 full sheets of the daily news loosely crumpled.
Let burn until the top briquets are half lit.

Open another beer.

Dump into 1/2 of the grill. Leave the bottom vent fully open and do NOT put on lid.

Put on grate. Go inside and get the utensils and meat / veggies ready (marinading started much earlier in the day).

Wire brush grate, buff off to make sure no bits of wire are on grill and apply a little olive oil on a paper towel.

Apply the meat of the day.
Wait the appropriate time and flip.
Close lid using the top vent to control heat - fully open is the hottest.

Now the grill is very hot and much like an oven. The meat will cook on both sides and stay sealed to keep in the juices.

For chicken breasts, I like to cook them when the coals are mature and keep the lid on the whole time.