There are times when I share some images of the barbecue and only when we are already eating or part of it is on the grill, but: What is the preview like?
The first thing I do is clean the grill, I remove all the remaining embers and ashes, then I clean the part of the grill where the meat is placed, cleaning rod by rod, on both sides, I do it first with a spatula or element that removes grease. Then I clean it with a cloth so that it is impeccable.
Then I light the fire, I usually place dry wood and in the middle hole I place paper, paper napkin or toilet paper moistened with oil, this allows it to light very well, once the fire is lit I place the charcoal.
When the grill is hot, I grease it before placing the meat, I wait for the charcoal and wood to turn into embers and I spread it out so that it cooks evenly. Then I place the meat.
In the case of meat with bones, such as beef tenderloin, I first place the bone side on the fire, then the other side. If necessary, I turn the meat several times, but I do not prick the meat, I do it with tongs. This way, whatever meat it is, does not lose its juices. I prefer juicy meat and not dry.
In this case it was just chicken leg and thigh and since it was spread with mustard, it browns easily, so the skin of the chicken is crispy and the inside is juicy, definitely delicious. After all this we served it to eat (I forgot to take photos there).