We just retired our gas grill and purchased a charcoal grill. If I want to cook with gas I might as well just turn on my stove. I love the flavor of charcoal and mesquite chips for flavor and smokiness.

I heard this wonderful show on NPR in April about cooking, and what's really happening (scientifically as you cook) on the Kojo Nnamdi Show that I listen to locally on WAMU.

Anyhow, they had a show with Robert Wolke in April with who is a Washington Post columnist of "Food 101"; author of "What Einstein Told His Cook"; "What Einstein Told His Cook 2" and a professor emeritus of chemistry at the University of Pittsburgh.

I love the Kojo show generally, and this one was focused on food, and grilling. You can listen to it at this link: Kojo Grills with Charcoal and to let out part of the show, Robert Wolke prefers hardwood charcoal because it's hot and dry.

Definitely Kingsford here!

Dont use lighter fluid or charcoal that has lighter fluid....you can use an electric charcoal starter. I just cost under 15 bucks and reuseable! They are avaliable at Lowes or Home Depot. Walmart even has them.

As far as liquid smoke...FORGET IT! Go to Walmart and buy some hickory or misquite chips, (a small bag is about $2.00). Prepare them by filling up a large coffee can with chips, fill with water, let them soak about 1 hour (or longer, I have let them soak up to 5hours before I get ready to grill), before you get your charcoal started. Before you place your meat or vegetables on the grill...drain off "ALL" of the water and sprinkle the chips on the hot coals. Replace your grill rack, place your meat and/or vegetables on and have fun! These chips will give your meat a INCREADABLE FLAVOR! Its great for beef, pork, chicken, vegetables or any thing you can GRILL!!

It's always fun when an old thread is revived.

I was amazed, reading this over, how many people talk about lighter fluid or Matchlite charcoal. Whyever would you do that to yourself?

Either use an electric starter, as Gacherokee suggests, or a charcoal chimney, which is even better (because it doesn't have to be monitored).

If I have to use briquettes I'll go with Kingsford. But, frankly, I prefer the loose chunks for various reasons; not the least of which is that 90% of my grilling is done with off-set coals, and I like the smokiness of the lump.

Of course, I'm working more with wood than charcoal to begin with, so it's almost academic.

As to gas grills. I don't understand them. If I'm gonna cook on gas it's a lot easier to go inside and use my stove in the first place.