Well, the debate over briquet vs. lump is probably as vigorous as that of gas vs. charcoal. Plenty of grill masters use a mix of briquets and wood chunks. Not that I’m a grill master, but false modesty aside, I’m a pretty darn good amateur. When I use briquets, I only use Kingsford brand original, which I don’t think has any additives that are any more carcinogenic than cooking food over smoky burning wood already is.
But hey, I’m open-minded, and I was curious as to what other Doper BBQers thought, so I started a poll thread:
Experienced BBQers (who use wood-based fuel, not gas): What is your fuel of choice? (Poll)