[Jeff Chandler]

My mother always bought fairly thin t-bone steaks and my father would grill them over charcoal, turning them often, standing by with a sprayer to keep down the flare-ups. They came out better than any steak I've ever had since and I've never been able to duplicate his method. So I learned my method from here: http://amazingribs.com/tips_and_technique/2-zone_indirect_cooking.html.

The real game changer for me was buying a good digital thermometer.

[MV=PY]

Yep! I use instrumentation everywhere. Probes and an infrared gun. Digit scales. My kitchen is a lab where I get to eat the results of experiments. ;-)

Game changer 1 for me:

The Virtual Weber Bullet. I've done hundreds of smokes.

Game changer 2:

Modernist Cuisine at Home - Nathan Myhrvold. I'm a newbie.