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I have been seriously grilling for about 6 years now.....brisket, ribs, pork shoulders, chickens, steaks, whole pigs (a few times), etc. etc.
In response to the original post:
1.) Do not bake anything the night before. If you are going to spend the money buying a nice set up and nice meat.......then grill it properly. Yeah, it will take a while for ribs, brisket, etc.....but who cares, you should be outside drinking heavily anyways. You can always put meats that take 8-12 hours in the smoker or grill the night before.
2.) I am at a loss as to the "gassy" taste that you are referring to from charcoal? Not sure about that one. As for wood chips, yeah you can add them to charcoal after soaking them in water, but I prefer to use them by themselves. You get a much more pronounced flavor. Hickory, apple, mesquite, oak, and cherry are my favorite. I'm not sure what the purpose would be of adding beer to charcoal......I can't think of how that would even work. If you are going to use beer.....then use it in a marinade or a basting sauce. You could also use a can of beer with rosemary in it for drunken whole chickens on the grill. I really can't see adding beer to charcoal good for anything else but putting out your charcoal.
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