I love cooking out. I have four grills, and draw from influences and styles from the deep south where pork is king to Texas where beef rules. Dry rubs aren’t necessarily better than marinades, but brines are totally awesome for bird. Charcoal is always the preferred choice for heat and flavor, but propane works well too. Hickory, mesquite, pecan and cherry are great wood chip aromatics.
Barbequing all is about patience, planning and passion. It is meditative for an ADHD guy like me, but absolutely energizing as well! Each time you have to want to out do yourself. Buy meat on Friday to cook on Saturday or Sunday, and don’t worry if it rains!