The BBQ bible "Smoke & Spice" by the Jamisons says to use kosher or sea salt. I use kosher salt for nearly everything including seasoning meats. I like the flaky texture which sticks nicely to the meat making a salty crust of sorts. Since switching to kosher salt, I find that standard table salt has a bitter iodine taste, but there's no telling whether you would notice the difference in cooked meat. I think it is safe to say that kosher salt won't add any taste to your food you don't get in table salt, and it might take away a bad flavor.
I don't have much experience with sea salt, but I would expect it to be similar to kosher, if not more expensive.
One think to keep in mind is that with its flaky texture, kosher salt is less dense in a measuring spoon so you may need to use more kosher salt than table salt in recipes.
kosher also comes in "coarse" which is OK if you need the texture but I only use it in baking - pretzels and such.