A few years ago, we bought a little electric grill that we could put out on the terrace and cook sausages, steaks, chops, and chicken on. I know it's not charcoal, but quoi l'enfer, as Walt says. A charcoal fire would be too smoky so close to the living room and kitchen.
Actually, what we cooked was half a chicken.
We cook on the electric grill all summer. We even had an electrical outlet installed on a wall out on the terrace just for this purpose. The other day we cooked "tandoori" spiced chicken on the grill and it was excellent. The weather here is still summery, and we are still cooking on the electric grill several times a week.
To go with the chicken, we made some fresh green beans sautéed in garlicky olive oil...
...and we finished up some leftover scalloped potatoes from a couple of days earlier.
The electric grill has a pan to catch any dripping fat or juices from the food you're barbecuing. You fill the pan with water before you start cooking. That way, there's no smoke when fat falls in the pan. And the water helps slightly steam the meat or vegetables being grilled. It's a great little grill.