From probably May to around October or November, just about everything I eat comes off my grill. I have a Huntington Rebel grill I purchased from Cabela’s. Huntington is a value brand made by Broil King, which is sort of the Canadian equivalent of Weber. It’s a fairly no-frills four-burner grill that offers a big grilling area.
I do a lot of indirect cooking, which is where the meat is placed over unlit burners and convection heating is relied upon for cooking. It’s basically oven cooking on the grill. Indirect cooking makes it much easier to cook stuff like bone-in chicken where direct heat can be burning the outside before the inside is cooked. I’m particularly fond of country-style ribs cooked that way.
In terms of recipes and tips, I heartily recommend BBQ USA, Planet Barbecue!, and Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes, all by Steven Raichlen. In particular, the recipes in Planet Barbecue! can serve as a nice change of pace from American recipes. For example, there’s a recipe in there I really like for (I think Thai) chicken marinated in fish sauce, soy sauce, and cilantro. I keep coming back to that one over and over.