I love this country! Where else in the known universe could you find a book on grilling for dummies? Keep in mind that those of us raised in the South have been burning meat on open fires our entire lives and have some disdain for books on how to accomplish this feat. Grilling is not brain surgery. You only have a couple of decisions to make. The first is the type of grill you want to use. Charcoal or gas. True aficionados of grilling swear by the charcoal method and if this is your preference for heavens sake buy a good grill. The Weber Kettle grill is a great grill for the money and the dampers on the lid work like a charm. If you are really serious about charcoal cooking then dig deep in your pockets and purchase a Green Egg grill. This thing is ceramic and cooks like an oven with grilled taste. Personally, I have reached the stage in my life where I seek simplicity over GC. (Grilling Correctness) A good stainless steel propane gas grill is hard to beat for ease of use and convenience. They can be purchased for $300 or more and they immediately produce high evenly dispersed heat. Steaks and burgers lack some of the flavor experienced with genuine charcoal cooking but speed and convenience are worth a little sacrifice.
The second and maybe the most important decision is the quality of meat you choose to grill. If you go with cheap cuts of beef for grilling then expect the result to taste like a grilled wallet. Spend the money and get a good cut of meat. If you do not know how to choose the meat then by all means get a butcher to help you. Pork and chicken will cook faster than you think so watch them closely. If you choose to cook pork loins or other large meat portions I highly recommend you invest in a meat thermometer. The alternative could result in spending the night in the bathroom swearing you will never again cook over an open fire. Now, get out there and burn some meat.