Yes, I have a suggestion.
"Carmalized Glaze" and "bar-b-gue" are diametrically opposed terms.
To "carmalize" requires high heat, same for glaze.
To "bar-b-gue", "BBQ" - what ever term you choose, means low heat for a long time.
Example: I can cook a steak or chicken pieces for dinner at temps of 350 and up. When I do steak on the BGE, the temps are at least 500 degrees.
This is not BBQ - it is called "grilling".
I also do chicken at 210 degrees for 2 - 3 hours. That is BBQ. You can't get your gas grill to do that, can you?
I do pork roasts / beef briskets at very low temps (210 - 240 degrees) for a long time. 18 - 20 - 22 hours. That is BBQ.
Do a search on the 'net for the words "grilling" and "bbq" - you will soon see the difference.
Please understand that I am not trying to come across as a snot or anything - I'm just a rabid fan of the out door cook, ok?
LVM