Realistically, just keep F'ing up, but learn from it. I love to cook....and do so alot on my big green egg. I was good on a gas grill, but switching to the egg made me feel like a novice again. Pay attention to where your grill temps vary, experiment with indirect heating, and always let meat rest in a sealed something before serving. Using a meat thermometer is a good way early on to determine meat "doneness" ....but learn to test the resistance of the meat by poking it. It works with practice *and not being piss drunk in front of the grill. I truly believe that practice makes perfect.