I've been using the Weber kettle every day. Getting the fire started etc gives me something to do, and I find it somewhat cathartic. Once a week or so I do a long slow cook like a lamb or pork shoulder. I did some wonderful rump cap (picanha) steaks for Easter lunch today. Reverse seared, so started them indirect on a very low heat and then finished for a minute or so a side over the coals. Turned out magnificently. Better than usual? Marginally, I guess in that I'm tinkering on tried and trusted techniques. Even when I was 11 or 12 and Dad was working late, I was on grilling duty – and we always used charcoal or beads, never had gas outdoors. So I have a fair bit of experience! Back then I think it was more about playing with fire than the actual cooking.
My weak point has always been seafood, so I have been trying my hand more at that. And with the lack of Chinese tourists, and no export demand, seafood is ridiculously cheap here in Australia at the moment.