I'm making a roasted veggie salad for a party tonight, and I didn't know what to do with the tomatoes, so I devised a plan to fire roast them, with a little smoke. Since they were to be used in a salad (more like bruschetta), I did not want to taint they texture too much, so I just barely roasted them.
Step 1: Char-Coal!! FIRE FIRE, hehe, FIRE!
I've never owned a gas grill, and frankly never want to. Charcoal takes a bit more skill, and provides with a much better, campfire, flavor. Recently I've been using the 'real wood' charcoal instead of the briquettes. Remember!!! Use as little lighter fluid as possible, and fan the embers to get it burning faster.
Let the charcoal burn up for at least 30 minutes so there is no flavor from the fluids left, and to maximize the heat.