No time to cook with real charcoal? By real I mean Natural Lump charcoal, not the crappy little briquets made of charcoal and clay i.e. Kingsford. Come on, put on your big boy pants and step up to the plate

Lump charcoal is actual hardwood wood pieces like from branches and logs that are burned in a low oxygen environment. Lump charcoal burns hotter than briquettes. A briquette fire can get up to 800 to 100 degrees, while lump can get up to 1400° F. Propane grills typically just don't get much past 600 degrees. Lump Charcoal burns hotter, and faster; it takes a little more skill than briquets or propane.

I have a really good Weber propane grill that I don't use very often. My real workhorse is a basic Weber kettle. The flavor and sear that I can get from the lump charcoal cannot be matched by propane or briquets; not even close. I'll admit that there are some things that don't require the super high heat, but I can still do just about anything with lump. Lump doesn't burn for a long time, but this is perfect if you are using a Reverse Cook Technique

Lump lights up pretty easily with these Weber starters

You can buy Lump charcoal at Lowes, Home Depot and Walmart or Amazon. The best bags have lots of big chunks. I look for it to go on sale then I stock up

Sometimes a chimney starter or lighter cubes aren't fast enough fast enough, so I use a propane torch from Harbor Freight. WARNING THESE MEN ARE EXPERTS DON"T TRY THIS YOURSELF. DON'T DRINK ALCOHOL AND USE FLAME THROWING DEVICES AT THE SAME TIME. (notice the designated Fire Marshall in the back with a glass of water to douse any errant flames)