As for your grilling question; There are lots of different methods out there depending on what you are looking to grill. I feel that marinading meats prior to cooking offers one of the best flavors and helps retain the juiciness of the meat.
When grilling thick cuts of meat or whole chicken breasts, I like to sear the meat first over very hot coals and then move to a low indirect heat for the remaining cooking time. It keeps the meat tender and the juices in.
To do this, spread your hot coals evenly over the bottom of the grill, sear the meat on both sides for 2–3 minutes per side. Then move the coals over to one side of the grill bottom and replace the meat on the non-coal side, turning every 4–5 minutes until it reaches the desired “doneness”. Make sure if you are using a dome type grill that you keep the lid on when not turning the meat. For added flavor I sometimes sprinkle hickory or mesquite wood chips on the coals when I move to the indirect portion of the grilling (its all preference dependent). I have even heard of using sliced sassafras root to give an interesting flavor.
One recipe I like to use to make kabobs is: String metal kabobs with Jumbo shrimp (uncooked, shell on), whole oyster mushrooms, large cherry tomatoes, quartered red or white onions and large pieces of red or green bell pepper. Lay them out on a plate and brush liberally with Italian dressing on both sides. Repeat this every 30 minutes or so for 2 hours. Sprinkle both sides with Lime pepper and grill using the indirect method I described. It shouldn’t take much longer than 15–20 minutes to completion.
I have a whole slew of recipes that I use, feel free to give me a yell if you would like any of them. Happy grilling!!!