If you called this how not to cook cheese burgers you might be right. There’s no wood chips used so the burgers won’t get a lovely smoked flavour. The lid should be on the barbecue when cooking not off to build a nice temperature inside like an oven (also keeps the smoke in). The cheese is not melted as it’s cut too thick because he didn’t use a cheese knife. No one wants to have hot melted cheese on the outside and hard cold cheese in the middle. It should be completely melted. Salt should only be used after cooking as it will draw moisture out of the burger that will evaporate in the BBQ heat.