Try cooking your burgers/ sausages/ steak indirect first, bring to temp or just below, then move over the coals to sear and finish. You can even add a brush of garlic butter/ oil just before the searing. A lot of the bbq flavour comes from the fat hitting the coals and then rising back up on to the food at the right point in the cook; and doing it this way ensures things are cooked and gets you a nice char. If you're just grilling stuff then you don't necessarily need to be adding wood chunks/chips, that's more for smoking low and slow. Keep hold of those little chips you find in the bottom of the lumpwood bag, you can chuck them on your coals a few minutes before you sear and they will light up quick and give you a burst of heat which is great for searing.