My Wife and Son put me on notice some time ago, that any and all meat belonged in the smoke on the grille, and that is how they prefer it.
I can sneak it in the broiler, if it is raining, hard, otherwise they expect it grilled.
It is my preferred method. Ive been known to cook all the courses, including dessert, over charcoal. A nice cast iron skillet of cornbread, served with a drizzle of honey, a scoop of ice cream and a miniature dove bar, is heavenly cooked in smoke.

Best,
Ted