Spices are the heart of all bbq recipes I seen in my newly aquired book "how to grill". I raided the local asian grocery for most spices(really cheap). Do you have preferences for Sichuan peppercorns and cinnamon?
I'm familiar more with differences of say vanilia beans=) The web suggests via
http://www-ang.kfunigraz.ac.at/~katzer/ ... m_lan.html \
that there are 4 principal types of distinct Sichuan peppercorns for cooking. Which ones have you tried? What is your preference.
Got the mega Costco grill with @$710!!! Really beauty even though I know your affiliation to webber.