I grill over hardwood "lump" charcoal most of the time. It gives off very high heat and the flavor is unparalleled. I use briquets mixed with soaked hickory chunks for food that requires somewhat slower grilling, like butterflied whole chickens. For smoking, it's a mix of hickory and fruit hardwood logs like apple or cherry all the way.

"That's some catch, that Catch-22." "It's the best there is." M22ti VP150 EP350 QS8 M3Ti