Maybe. Not on my rig, however. One rack, you see (it’s a converted 55 gallon malt drum laid on its side, with a tubular-steel frame and expanded steel mesh shelves alongside.) It would also make my beans rather fatty, as I usually leave quite a fat cap on my brisket when it smokes.
While I agree that smoked beans are good, unless they are on the grill direct, I think I can argue that they are not grilled.
[insert punch line to old joke here]
Kalua pig, I think.
Well, I reckon that does give me an idea. I could snap the ends off of some fresh green beans, brush a little olive oil on them, and put them in the grill basket. That sounds pretty good. I need to make myself a better grill basket, though. The store-bought one I have doesn’t have a fine enough mesh for small vegetables.
Get yourself one of these. I use ours every time I fire up the grill. Perfect for marinated veggies.
I was going to put a little caveat about the fattiness of the drippings. I tend to trim my brisket (which I don’t do often, I admit), very close, leaving about 1/8 of an inch to possible 1/4 inch fat. I also tend to make army-sized portions of beans (when I make them), so the amount of fat:beans is right. Otherwise, you can position the pan under the flat (away from the point/deckle) end of the brisket. But, alas, in your smoker it doesn’t make a difference. (BTW, I would love to play around with a converted 55 gallon drum.)
On the subject of Australians and their sausages, I once attended a cultural festival during college that featured exchange students serving dishes from their native countries. The Australian dish was a breakfast sausage wrapped in a slice of buttered white bread. 
I would guess that is Australians taking the piss. Too lazy to do damper, swing the billy, or even plonk on towelling hats and zinc cream and do a lamb chop barbie, and so they solemnly pretend that some crap is a sacred cultural icon and with a straight face implicitly dare you to challenge them.
Americans only eat hamburgers, what would they know about cooking.
Any other ridicuolous stereotypes need lambasting??
After giving it some thought, I’m less horrified by the idea when I consider that there are other sausages besides the ones that readily come to mind. Considering that barbecuing up here roughly translates to “burn meat black outdoors” it was hard to picture someone being able to eat charred finger-length sausages. You use something more substantial, right? I suppose techically kielbasa is a sausage too, and I eat that, but we never put it on the grill (I like it pigs-in-a-blanket style, and you can’t do that on a grill!)
¿Que? 
There are more kinds of sausages, elfkin, than are dreamt of in your philosophy. 
Sausage
Sausages by country
Sausage category on Wiki
Balogna is sausage. Hot dogs are sausages. Pepperoni, mortadella, salami, boudin, bangers, andouille, chorizo, kielbasa, braunschweiger and liverwurst, landjäger, bratwurst, weisswurst, bockwurst… All sausages, and that’s just scratching the surface. (Though I wouldn’t suggest grilling some of them.)
Grilled bologna can be wonderful!
Yes, but grilled landjägers probably wouldn’t be. 
Nothing really technical about it, kielbasa is bog standard sausage. (Also, “kielbasa” literally is the Polish word for “sausage.” In Polish, it doesn’t just refer to a type of smoked sausage.) And you should definitely try it on the grill. It is so good on a grill.
Oh, I don’t know about that. Probably better boiled, if heated at all, but I could see tossing a few on the back of the grill, just to warm them up.