Posting Freak
That flank steak makes great satay as well. You can't tell from the picture but I have that same grate as well. It comes with the model of kettle that has the enclosed ash can on the bottom. I also have another kettle that came with the standard grate and it has an open pan for catching ash - OK except if theres wind blowing hot embers around. For smoking I've got the Weber smokey Mountain cooker which is a charcoal fuelled water smoker - its got a water bowl above the coals that acts as a heat sink/diffuser and I suppose adds a little moisture. I've made some killer brisket, pork butt and ribs on that smoker. I'd buy the bigger model if I were doing it again. I practically had to stuff the brisket into the 18" diameter when I do a whole brisket. My wife will use the weber gas grill we have because she prefers the control - she's half German and they like precision in their temperature. I'm not usually trusted with grilling expensive, finicky cuts of meat like rack of lamb but I can do a mean leg of lamb or shoulder. There's a much bigger margin of error with those big cuts. One of my favourite TV chefs is Bobby Flay when he's grilling. The man is good and he's got the grills. I've always thought that the folks who come onto his show to try to beat him in his own kitchen are a little ill mannered. You don't embarrass a guy in his own kitchen. 
