[FoodieDoug]

To each his own and call me "traditional" but it's strictly charcoal on my Weber. It's messy but there's almost nothing quite as culinarily satisfying as dumping the coals in the grill, pouring the fluid in and lighting up. As different meats (or veggies) have to be cooked at different heat levels, I'd consider building just the right fire from lump charcoal an "art" IMHO. (An art I'm still trying to perfect.)