so... just as my membership is approved so I can finally post, this thread starts to lose its steam, errrrr heat well, imho, for grilling, the best source is naturally aged hardwood which imparts a unique, smokey wood flavor! mesquite and oak are great for beef, fruitwoods for pork/chicken or whatever combination suits your unique tastes!!! Heck, why not even use a harsher wood like hickory with pork if you are gonna later slather a sweet fruit bbq glaze on it? You can create your own combinations. The flavors imparted by natural hardwood are far more distinctive than the generic "smokey" flavor from the drippings vaporizing. And yes, you can reach the same grilling temperatures with natural wood, just use some forced air through the combustion point and you'll hit whatever temperature you desire; I cook my ribeyes no more than 3 mins per side to achieve med rare (1.25" thick cut). imho, even reg charcoal (or better yet lump charcoal depending upon brand) does a superior job of getting a great grill flavor than gas, which usually lacks the sizzle. and please give me some flare ups too outdoor grilling means alternate fuels! otherwise you may as well just use the grill pan in the kitchen...