The most important ingredient is preparation.
When it comes to barbecue tongs, don’t use the scissors type. They generally don’t work well and are too short. You want long ones. The tongs I use have a spatula on the end of one arm and a fork on the other arm. Restaurant supply stores are a good source to find them.
Never use a fork. All it does is poke holes in the meat and lets the juice run out.
If you use charcoal, don’t overdo it. Don’t be impatient, because too much heat can ruin the meat.
If you can’t hold your hand four inches from the fire, it’s too hot. If you can hold it for a count of three it’s a slow fire. Somewhere in between is perfect.
Spread the charcoal out when it turns grey. You should have a grill that makes it easy to add a small number of charcoal briquettes. Adding a lot of briquettes at one time makes the temperature drop at first, but then it comes back way too hot. Keep an eye on your fire.
“Light-the-bag” and “no odor” products either have wax or petroleum in them. You may not taste it, but they’re not the most pleasant smelling when you’re cooking.
For starting charcoal, buy a “chimney pipe” with a handle. Put the charcoal inside the chimney pipe and your fire will get going in 15 minutes or less.
If you’re using a charcoal grill, get one with a cover. I’ve found it’s easier if you’re using an indirect cooking method. When you do that, you take a foil pan that’s about the size of a cake and place it next to the coals. Put your meat over the pan to cook. This prevents the drippings from the meat from getting into the coals and causing flares (which burns the meat).
Okay, just a few thoughts for you to take to the grill. Have fun!