I'm strictly old-school when it comes to grilling...and I no longer use briquets or any petroleum products. For years I used nothing but Kingsford briquets but about four years ago we had a car club party and one of our club members grilled some pork baby back ribs using lump hardwood charcoal and I was immediately hooked. Now I only use the lump hardwood charcoal lit in a chimney - been using only a chimney for a lot of years. I've found the lump hardwood charcoal lights quicker than briquets so the time convenience of propane argument doesn't hold water and the flavor is sooooo much better. They also burn hotter so you have to make adjustments for that as well. I mostly use mesquite but will vary the hardwood depending on what flavor influence I want.
