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Your first job is to understand how heat works and how meat responds to it. Once you understand that, you'll be able to grill just about anything perfectly. Buy a copy of Meathead: The Science of Great Barbecue and Grilling. It's got a bunch of recipes, but it tells you exactly how heat works, what methods work, what don't, and how to get the best out of your grill or smoker. This will be your grilling Bible. Learn how to do two zone cooking.There are few things you actually grill hot and fast, like boneless skinless thighs, hamburgers, veggies. Most other stuff, you need to cook over a low flame or no flame at all. Have you ever had a skin on bone in chicken thigh that's burned on the outside and raw in the middle? Two zone cooking fixes that. Burner one is on relatively high heat, and all your thighs are over burner three, which is off. Lid closed. The once the thighs reach temp, sear over the high heat. This will be how you cook anything that has any mass. Here's a short video on it. And another from Rick Bayless Buy two thermometersinstant read thermometer and a leave in thermometer. For instant read thermometers, the thermopop will do just fine. You don't have to spend $125 on a thermopen one. The other cheap options on the list are fine too. Your thermometer is like your speedometer. The vast majority of your meat cooking won't be to a certain color or toughness. It will be to a certain temperature. Having a good thermometer and knowing two zone cooking are the two most important things. Everything else is a lot easier when you have those two things. And as for charcoal, if you buy a $100 22" Weber kettle off Craigslist, you'll be off to the races for smoking, too. You don't have to do it this season, but if you want to dip your toes in it, you can get started for cheap. The Meathead book will be even more useful here.
Great collection! I suggest adding one of my favorites called Meathead.https://a.co/d/05pksS2m