Outdoor cooking has become an impressive world of specialty equipment, competition techniques and detailed opinions. That community has helped many people become better cooks. It can also make a beginner feel like firing up a grill requires a new vocabulary and a serious investment.
Most people can begin with simpler questions. What are you cooking? How hot should the grill be? How will you know the food is done safely? What flavors make sense for the people eating? Those fundamentals apply whether the equipment is elaborate or basic.
Take it into the kitchen
At ZSR, we want backyard barbecue to feel inviting. The person making vegetables and sausages after work belongs there. So does the cook who carefully manages a long weekend smoke. They are different situations, not different levels of permission to enjoy food.
Build skills as you go. Borrow advice from people willing to explain it. Season what you like and invite someone over. The point is dinner, and there should be room for everyone around the fire.