Originally Posted by Claire
Oh, come on, be a leeeetle bit more helpful.
If it were me, I'd look toward the BBQ restaurant world that uses wood fired grills. The sauce defines whether it's American BBQ or Oriental BBQ, but the cooking process is pretty much the same. As Claire said, items such as yakitori depend upon charcoal brickettes, but whole chickens generally need wood reduced to very hot embers, or wood smoke pumped into a gas BBQ oven.
Attempting to duplicate this kind of cooking at home, I would pick the brains of some of DC's charcoal and wood burning grillers, and look for a quality outdoor grill.
The flavor that many people, such as yourself, are searching for is the aroma of the smoke from the fire that sticks to the food. Different types of charcoal and wood give different flavors, so more research may be in order.