I prefer charcoal with a little wood for flavor, but usually use gas as it is much easier. Or I smoke the meat and just finish the char on the grill.

Usually your grill will have hot spots, these are OK if you are watching but can burn if you don't. I would turn up the heat to get the grill hot then turn it down for cooking. If using charcoal try and indirect approach and don't put the meat right above the coal.
If it is not burned too bad I just scrape or cut the burned part off with home cooking but would throw it away if questionable at the restaurant.

Yes, The smoking process is just low and slow, Make your pile of coal and wood off to the side so the meat is not directly over the coal, turn down the air intake on the grill so it is burning at more of a smolder, check periodically to make sure the coal stays lit, you may need to adjust air a few times to get it just right. Should not be hotter than 300 for best results.

Thanks! Good to know! One more question...would you mix the coals and wood chips together or put the chips off to the side in a tinfoil or something?

Mix with coals, I usually soak the chips in water so they don't burn up right away.

LMBO Danielle! I feel the same way! I also am not a steak sauce fan. If the steak is grilled right, has a good season and is a good cut, I feel like you shouldnt need A1. It takes away from the flavor of the meat. But thats just me. :)

It sounds like they might need to switch to Chicken - the other white meat...

Mince it and make laarb or taco meat out of it. That's how.

I like Hickory but Apple and many other hardwoods are also very good.

Those starter cans work pretty well, you could almost use a big coffee can with bottom removed, I don't like that petroleum based stuff either...

They do make forms you can use to make a perfectly round flat burger, Also for burgers, I would use a 80/20 or 85/15 lean to fat ratio for burgers.

Yes, also, pre-cooking the marinated meat first will ensure that the veggies don't get overcooked. Don't try to get done too fast, maybe turn down the heat a little.

Burgers and boneless chicken breasts, sometimes we pound the meat a little thinner so it cooks through faster.

Either under or overcook his Steak, he will want to show his expertise the next time...

I usually soak the wood so it adds moisture, water pan is good too.

Of course Famous Dave's Rib Rub is available in most local stores, have you tried to make your own? That is the best way to tone down the salt.

I use a grilling cage and cook skin side down 90% and flip it at the end to get a little char on the top for flavor. If you burn the skin a little it is OK. Another great way is on a Grill plank of hardwood, apple is good with salmon.