The last time Mom let me help her barbecue, I learned a valuable lesson that most people know already: Don't put barbecue sauce on the side that you're about to put directly over the flames. Maybe that's why my meat always turned out so burned until last night, when I did it the right way.
During the last 10-15 minutes or so of cooking, coat the top side of the meat with a thin layer of sauce, then close the lid and let it cook for about three to four minutes. Then turn the meat over, apply another thin coating of sauce to the top, and let that cook. Keep an eye on the meat to be sure the barbecue sauce on the bottom doesn't get singed. After another three to four minutes, turn the meat over again to let the second layer of sauce get a little browned, then it's eatin' time.
Do not, I repeat, do not coat the top then immediately turn it over, because it will just burn burn burn. Giving it some time to cook while it's not directly over the flames helps it meld with the meat a little better, too.
And that's my lesson for the day that most of you probably learned years ago. Live and learn.