I have been grilling for countless years on a Weber 22 1/2" kettle and it seems that no matter what I am grilling, be it steaks, hamburgers, chicken, the coals get so hot that the outside quickly gets charred while the inside is not cooked through. I find it almost impossible to get decent grill marks because the outside seems to char so quickly. Putting the lid in does not seem to help because things like burgers, steak or chicken breasts cook so quickly, it's hard to keep the lid on for any length of time. I try to keep a cooler spot on the grill but that's not always possible if you are cooking a lot of food. Can anyone tell me the hell I am doing wrong?