My grandmother had a"grilling pan" for her stove. It had heat vents on the bottom and a big domed lid to keep in the heat. She used it mostly for peppers.

I have 3 mesquite trees. We haven't bought charcoal for years.

I don't buy the "food-contaminated foil, which cannot be recycled" claim. It's all going into a furnace, so surely trace amounts of food won't matter?

Because I only cook over maple that comes from pruning my 2 trees or fallen branches I place the ashes in my compost bin when completely cool. It adds lime and potassium.

I've read that grilled food causes carcinogenic elements in the part of the food that gets blackened, regardless of the method of heat-gas or charcoal. So I think it's something that should be done very sparingly or not at all. This article tells about that in an easy to understand way http://www.bonappetit.com/test-kitchen/cooking-tips/article/is-grilling-good-for-you-or-bad-here-s-what-science-says