I only use charcoal and am the bbq Queen in our family. I don't pre/part cook anything and it's always perfect but if you are just starting out you will be much better part cooking food and just finishing it on the charcoal to flavour it.
Go for quality over quantity. I will do the meats.... Angus burgers, sausages, and maybe thighs or wings. Out foot longs , steak and giant prawns. Always do your food prep and sides first so it's all ready to go. A sturdy table set up next to the bbq is always handy.
lump wood charcoal is the only sort that I use. Briquettes are useless. I get a 10-20 minute cooking time from briquettes. But lots more from the limp wood- 40-60 minutes.
plan what you want to cook. Then think about how long they will take ( even if part cooked). Pile your charcoal up and light it that way, then divide it into two zones of varying depth to provide two temperatures.
Use only good quality tools that have a good reach to do you getting burnt. All metal tongs are a lifesaver.
A spray bottle with pure apple juice kept on hand is great, spray the meat and it keeps it moist and adds flavour. Only turn food after it has fully seared into the grill or it will come away in clumps.
A good thermometer will help you work out your temperature zones. If something is cooking too quickly, move it to the very edges where it will stay being heated but prevent burning
Loads of good tutorials on YouTube but tbh most of them are more aimed at American bbq. E we aren't quiet as obsessed as they are.