Throwing a piece of meat on a grill is
not BBQ. Growing up in the Appalachian Mountains, I've learned a lot from pitmasters and smokers. So when you asked for best marinade tips, it's like me asking what kind of car should I get?
Disclaimer: I'm not meaning to be rude or harsh. If it sounds that way I offer my apologies.
Here is a couple of questions:
Do you want a wet rub or marinade or a dry rub, think Carolina style and Memphis style.
Do you want a long cure or a I want to eat it for dinner tonight.
Do you like tangy/spicy or sweet/savory
Do you want a smoke flavor or grilled. (you can turn a grill into a smoker, well kinda)
I just smoked 4 whole chicken fryers, 5 pounds of beef jerky, 8 turkey legs and a rack of pork ribs day before yesterday. and I have a half chewed chicken and maybe 4 rib bones left. ( I didn't realize I had that many friends )
If I may offer one of the websites I use frequently to smoke, they have some valuable insight into smoking and grilling.
http://www.smokingmeatforums.com/
I hope that helps. My wife bought me my smoker for my birthday and she says that was the best thing she could have ever got me. Since then eating at BBQ joints is like eating a store bought pecan pie, yea it looks and smells like Mom's, but it isn't.