MEN OF IRON

A must have for the grill is a good sized cast iron skillet. When you need to sear a steak or a chop, nothing works like cast iron. A key to this cooking utensil is seasoning the skillet. Seasoning is not herbs and spices here. Seasoning is about caring for the skillet to allow the metal to actually impart a flavor to the meat. First - NEVER clean with soap. Only wipe clean with a wet towel and dry completely. Second, after using, cleaning and drying (iron will rust if water remains - not a tasty thing), oil the skillet with a vegetable oil (not olive oil) and let sit (I actually slightly heat the skillet after applying the oil). Wipe out any excess oil to leave a clean coating. Do this every time you use.
Using the skillet on the barbeque reqires that you get the skillet very hot before you put the meat on. Also, be very careful since the handle will also get burning hot - only handle with gloves if you need to move it - otherwise, just let it cool on the grill after it is off.

CREATING A BAR-B-QUE OUT OF A GAS GRILL

Oh, the great fight. How to get the flavor of bar-b-que (charcoal/wood) from a gas grill, which has the speed and convenience. Smoke boxes and wood chips in the grill do work, though care has to be taken not to over-smoke the food, which will leave the meat bitter.
Couple of tricks. Start off the grill hot with the smoke box loaded with your wood chips in place. Once the wood chips start to smoke, drop the meat on above the smoke box, turn the flames to their lowest setting and let it cook slow. Do not turn the meat (the smoke crust will form on the top side of the meat, while a sear will develop on the bottom).
Experiment to learn your grill.