[brewmonkey]

I grill with mostly gas as we have burn bans from time to time and they include charcoal grills. When I do use charcoal I like to find the natural coal not the compressed version (kingsford etc..) and add a small amount of cherry or hickory that I soaked in water to get some of the smoke. I use alder when I can get it and am grilling Salmon.

The gas grill is convenient though and does not take the prep time or the cleanup that a charcoal grill does. With the coal grill you have to clean the inside after each use (or should) as the ash can advance the aging of the grill.

Have you ever grilled squash or zucchini? Slice lengthwise and lighty coat with some olive oil and a pinch of salt and cracked pepper. I also grill corn on the cob. You can do it with or without the husk. With the husk it will actually steam itself but leave the corn very crispy or take of the husk and lightly salt it.