RE: Potatoes on the grill?
I did an experiment on the grill this evening, cooking zucchini, onions and halved grape tomatoes with a little olive oil, salt, pepper and thyme in a lidded cast iron skillet. What I did was when I dumped the chimney starter into the grill, I moved the lump charcoal around the circumference of the grate, then settled the lidded skillet down into the hot coals. Then I just put the grill on and grilled some brined pork chops, using the circumference as the hot zone and the area over the top of the skillet as the cool zone.
In about ten or eleven minutes, the chops were done, and when I pulled them and took off the grill, the veggies were done to a turn. As good as this was, the second I saw the results, I thought "Little baby new potatoes. And bacon fat instead of olive oil." That's next weekend.