The key to properly cooking a great steak is to take it out of the fridge 2 hours before cooking. If you don't do this, the interior of the steak will still be icy cold when the exterior is ready to go. If you then wait for the interior to warm slightly (and I like mine rare to medium rare), the outside of the steak will be hopelessly overcooked.

Nothing compares to the flavor of real wood smoke; I like natural charcoal better than briquettes.