Oh, and another thing: Lump charcoal works just fine (Giant Royal Oak bags, I'm looking at you), but they burn faster and hotter than processed charcoal briquets. That tends to overcook your grill.
Ever have a pork steak or ribeye curl up at the edges while you're grilling? Like you could pour beer into it like a cup?
Your charcoal bed is too hot and fast-cooking the crapola out of your dinner. Everything on the grill is staging a revolution by curving upward from the heat. Keep a spray bottle of water (or beer. Never grill without beer. I think it's a felony in Illinois) set to a narrow spritz nearby in case you have to cool them down.