Give me a few months and the spare room will be in shape Bruv 
I've got a question for the cooks and, of course, I have my own thoughts. What do you consider low, medium, and high, heat? (psssst Rox 
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YIKES! That's hard, very hard to try and explain, especially for charcoal grill cooking.
The only way I can try (did I mention this was hard to explain?
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If it were steak, say sirloin or ribeye...
THIS is when it starts to get tricky (did I mention this is hard to explain?) I'd still go with the "high " heat. There is no visable flame anymore on the charcoal but if you were to drop a few drops of melted butter in the coals it would immediately flame up and burn. This type of heat will cook a thin steak FAST and a thick steak (1 1/4" to 1 3/4") to medium rare in less than 10 minutes (lid on, vent barely open). Give or take, around 500F. Turn it at about 5 minute mark and baste with butter and close the lid FAST. A fire can only flame up if it has AIR...close the lid and top vents and it will only smoke. I have been know to "cheat" and take a small spoonfull of bacon grease (cold, referidgerated) and chuck in into the charcoal AWAY from the steak and then quickly close the lid. The smoke flavor you get from this is amazing!
When is it done to YOUR preference?
Medium Rare: If you are a rookie--CHEAT. At about 8 minutes take a long, thin, knife and drive it straight down into the meat and turn it. Lot's of pink? (not red--PINK). Yank that puppy off- you are done. It sounds wierd to new cooks but actually feel the meat (don't get wierd one me here) because if you remember the texture you won't have to cheat and pierce the meat again. You'll be able to know by feel. When you have friends over and cook for them "live" your buds will freak that you can cook a perfect steak by feel.
Medium: Same as above, but the amount of pink should be in the middle, and only a thin line.
Well: Kind of a no-brainer yet the vast majority of home grillers horribly OVER cook a steak done well. All well means is that there is no pink. Rather than husstle that steak into a plate the minute that pink is gone, they leave it on until it's dry, tough, and looks like a hockey puck and tastes like an old boot. Feed that to the dog. Well is simply no pink and nothing more. A well steak should be juicy, so until you can tell by feel, CHEAT and make the piercing. No pink? Pull that sucker off--it's DONE.
Nutshell: "High Heat": = no flames, but coals are about 35 minutes, gray, you can only bear to have you had close for a second or two (500F)
"Medium Heat" = charcoal is about 1 hour in, gray, rarely flame up, you can hold your hand over it 5-6 seconds (350F/375F)
"Low Heat" = charcoal about 1 hour 20 minutes in, metled butter only smokes, not flames, you can hold your hand over it 10 seconds or so (250F)
