I like the indirect method of cooking. Once you get your times down and start cooking with a good thin thermometer, you have a lot more time to socialize. Also, since your not cooking directly over the heat, you avoid the drippings hitting the coals which is theorized to cause cancer. You also avoid the flare ups.
With burgers, I start by searing them over the coals for a minute then go to the side and not hit them with the spatula. Also, I like using an egg in the mix and some bread crumbs along with the usual suspects of spices.
My favorite cut is flank steak, soaked in soy and some delicate hot sauce. At a touch over medium rare, cut across the grain on an angle and very thin, some of the best stuff on the planet.
Years ago I used to work at Sol Shearer's Barbecue ranch. We could feed 500 people at a time. I learned how to bbq quite efficiently there.
I'll check in with Andy on the possibility of maybe bbq'ing at his place. Its a party house and has a really nice setup for entertaining.