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.
Step 2: Prep the tomatoes, and hydrate your wood.
Score the BOTTOM of the tomatoes with a knife by slicing 2 directions, like an X. This will help you to remove the skins after it's all complete. I also used a skewer to poke many holes in the tomato to get maximum smoke penetration. The scoring and the holes need to be no deeper than an 1/8 of an inch.
I chose to leave the core/stem because I am going to roast them upside down and didn't want the moisture to escape. I guess you could do it either way.
Also, if you want some smokey flavor, you should get your favorite wood of choice and hydrate them in warm water for at least 20 minutes. This prevents them from just burning up. I used oak chips that are typically used for wine, but it's all I had laying around.