Does Meat take on the flavor of veggies thrown in the charcoal?

Prolly not.

jestridge said:

Prolly not.

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I wouldn't think so either. Cuts of beef and pork take quite a bit of smoke to take the wood flavor. Something like fish or fowl, which is mild, would take the flavor easier but save your veggies for grilling. Who wants chicken with a hint of burned bell pepper? Personally, I'd marinade the veggies, sliced thin, in italian dressing and just grill over charcoal. Turns out really good!

I have put onions on the fire before and the smell coupled with the cooking meat and wood smoke was fabulous! Did it impart any taste to the meat? Not sure, but the process was enjoyable.