Since I have a wooden deck up one story, I don't have the luxury of any charcoal grills, so the boneless skinless variety is my only choice. With the skin on,frying in my DO is the choice, which give me the crispy skins and fat. Yeah, FAT. Yum.
Used to be, you could buy big sheets of stiff-pressed asbestos for a heat shield. One of the (country) houses I lived in eons ago in SE Kansas had two of them butted to each other in the corner to keep the heat from of the wood stove off of the walls. They were spaced from the slat'n'mortar wall with wooden thread spools.
The new house (not yet moved in) has a covered patio with the roof a bit low for grill work. I had the builder pour a 10'x20' patio extension so I could push the grill and smoker out onto that when I fire them up.
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