To be fair, I thought that "S'more Maker" was a clever little device, for only $15 or so. I don't really know anyone who wanted to make those on a BBQ grill in the first place? But doing it the old-fashioned way, over an open flame with a stick of some sort, always leads to messy s'mores with random tree bark bits or other junk on them, from the stick you used. It might be a way to do it pretty well on a grill, and I'd probably try it just for the heck of it.
Most of that other stuff seemed pointless or too expensive to me.
The best advice I could give a wanna-be cook using a grill? Buy yourself a Weber kettle type charcoal grill (the model that's around 22" in diameter is the perfect size, IMO). I like their "Performer" series the best, because it integrates their classic grill with a rolling cart that gives you both a place to hang the lid of the grill when you remove it, a place to hang 3 grilling utensils/tools, and a swing-out bucket to store your charcoal. But if you're on a budget, just go with the regular old model for $100-150 less. I've owned a number of grills over the years, and 90% of what's for sale at your typical hardware or home improvement store for under $500 is not going to last more than a few years without rusting out or getting all rickety and clunky, with loose/bent hinges or parts that break/stop working. The Webers are built to last, by comparison. If you want proof? Just look at what's left outside, chained up with bicycle chains, at your local Home Depot or Lowe's store. You'll quickly notice that the Weber grills still look pretty good, while a lot of the other stuff has rust spots developing already, or cranks to raise/lower the grilling surface are getting squeaky and binding up.
Your typical Weber kettle type grill has a decent thermometer built right onto the lid, and for most grilling - you want to let it get to around 400 degrees. If you didn't load it up with a whole lot of charcoal and it seems to be hovering around 300-350 and just won't get quite to 400, you may simply need to open up the vents in the bottom of the grill (assuming you've already got the top ones open).
To grill such vegetables as asparagus? Again, get the grill to around 400 degrees, but grill them with the lid off, turning them several times to get an even BBQ'd look to their entire surface. 3-4 minutes is all they should need.
Other than that? I'd recommend avoiding lighter fluid if at all possible. What works well instead is placing old newspaper or paper towels under the pile of charcoal and lighting it. Lighter fluid is a pain because you really have to ensure ALL of it burns off completely before any food is placed on the grill. Otherwise, you get a lighter fluid flavor in your food ... and it can take a pretty long time to get all of it burnt off, since it tends to soak into the charcoal immediately upon using it. The briquettes that get hot enough to turn white may not have any fluid left in them, but you've usually got those outlying ones around the edges of the pile that are still black ....
I agree with the people here saying the remote thermometers and such aren't all that useful. I got a cheap one for Xmas last year as a gift that does everything that iPhone ones does, for a total cost of $20 or so -- so that's probably the smarter thing to buy if you really must have one. But IMO, the more important thing is keeping an eye on the time things are cooking. If you've got an iPhone? Good ... set an alarm on it to remind you to flip your burgers after 5 minutes or what-not, but just use the grill's own thermometer to make sure the temps are ok.