Hi all, first post in this area. A fellow real-wood smoker and lump charcoal guy.
Whenever grilling burgers, dogs, steaks, etc, I like to toss a couple of yellow chiles on the edges of the grill (if you can get them where you live). No frills, just take them off when they blister and eat them whole, holding the stem. Too hot for wusses, but pleasantly warm for most folks. Really juicy too.
Just make sure you get the right ones; many varieties of chiles look similar. They are 3-6 inches long and up to about 2 inches wide. You will regret it if you get these by mistake: