Anything cooked over charcoal, real stuff not the pressed cubes, is good.
A lot of time I use a few pressed briquets to keep my wood chips smoldering, temp stays right around 250 and it puts a wicked smoke ring on tenderloin or sausages. usually takes 3-4 hrs but man its good. The bacon I used had a little too much fat and wanted to drip and ignite, had to keep a close eye on it and hit it with the water bottle every now and then, was thinking of doing some bacon wrapped scallops this way on the weekend.