I grill year round also and when we aren't grilling we have the smoker going. Not so much red meat and smaller portions now but nothing better than meat cooked on a good home made charcoal. We make our own charcoal using white oak. Get a burn barrel and get some seasoned oak in it. We cut our oak in to chunks and add them to the barrel a few at a time once the fire gets going. Get it burning hot and make sure every piece is on fire. Once it's full and everything is burning and the top layer is about 70% charred place a cover on the barrel and let it burn itself out. leave it in there for a day and remove your new charcoal. You know what's in it and it makes your food taste great. In a pinch the cowboy lump charcoal you can get at the hardware stores is good.
