Some of the best
meals I ever had were cooked on a charcoal
grill attached to a sailboat. I bought the charcoal in a market in
Grenada - actual bits of trees turned into charcoal, not the factory-stamped briquettes that so many people use. I don't know what kind of
wood the Grenadians used to make their charcoal.
We did have embers flying around a bit, but the
current was weak so our anchored
boat always pointed into the
wind and the embers flew behind the
boat. We did have to move the
dinghy up to the side.
All that is not an endorsement; I would not set up my own boat like that. When I grill at home, I use a gas grill. To achieve the
wood smoke flavor, I simply throw a chunk of hickory or cherry right on the grate. It will smoke, but not flame. No need to soak chips or build a foil dish - just throw a chunk on when you light the fire and wait until it starts smoking.
BTW - searing is overrated. My best results are when I start with frozen steaks, cook in smoky, low, indirect heat, then sear in a hot skillet at the end. Most of the time anymore, I skip the searing step. The meat is 97% as good.
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