Unless you cook with real wood, you will never know what you are missing. I use Oak Lump charcoal for the fire. Here in Texas, I can buy 20 lb bags of oak charcoal that has been pre burned and bagged. It looks like someone had a huge bonfire, hosed down the charcoal, then threw it in a bag. Boy does it burn hot!! It also burns twice as long as kingsford charcoal. On top of the fire I use a chunk of Pecan wood for the smoke flavor. Throw some chunks of butter on top of a Rib-eye, and cook at 250 for about 45 minutes for the smoke flavor, then throw it on the fire to get hot. When you are done, you have a steak that will be swimming in juice right off the grill.
I cook chicken the same way, except I throw BBQ sauce on the chicken instead of butter, and I try to keep the temp around 350. The chicken is so juicy when you throw it on the fire, that the back yard gets covered in fog from all the smoke. Use a good thermometer to make sure the chicken is done!
For brisket, cook at 200 degrees for about 24 hours. In Texas, cooking Brisket is an event. Start the fire, break out the beer, and have an all night party.
Once you cook with a real fire, you cant stand the flavor of anything cooked on a gas grill, or cooked with charcoal briquetts. Sorry guys, but unless you cook with real wood, and use a grill with a seperate fire box, you might as well be cooking with a Chevy
This is how I classify BBQ grills in a way that we can understand
Gas Grill = Chevy Duramax
Kingsford charcoal= Ford
Real wood and fire box grill= Cummins Ram
Attention: TDR Forum Junkies 
