We were at a family BBQ last summer, and things were taking a long time....anyway, the original briquettes were losing their heat, so my cousin's husbands put more in, added lighter fluid. All this while the food was cooking. I took one bite of the brat, it was disgusting...couldn't eat it. I waited till everyone was done, made sure the coals were "as they should be" (best I could do with supplies others brought) and made a few more hot dogs for me and the kids, claiming to "still be hungry".
The original batch of food had such a strong chemical and lighter fluid taste, I honestly don't know how the rest of the folk could eat it. Ick.
When I'm at home we use our Weber gas grill which I hate but it's convenience more than anything. Darn thing catches fire at least twice a year (and yes I do clean out the grease trap but it still catches fire, it sucks).
I never paid much attention to the different variety of charcoal available. This is interesting stuff.
I cooked with plain wood while we were camping. Made some amazing chicken skewers, they tasted the best I've ever made, probably because it was on real wood and not a gas grill or briquettes....
The past 2 weeks with the new grill I have been using the wax and wood strike and light sticks. Two of those stuck in the coals lit up every time - cheap, easy and no mess. I used to have a chimney starter and found it to be a pain. I was using briquettes instead of lump at the time and that may have been the difference, but it never lit that easily. I'd either have to keep re-lighting or finally dump it in the grill and throw on some lighter fluid. I eventually threw it away. Again, that may have been because of the briquettes.
Sunday, I used my golf guru "golf club" starter, attached to a MAP bottle. I opened the vents, stuffed the lit club down in the coals for about 30 seconds in two places, closed the lid and 15 minutes later I was ready to cook. For my wife, I'm going to keep some of the starter sticks around, but the torch was a great way to do it. I recommend either.