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I have a Weber Peformer and only use hardwood lump charcoal like FOGO. 15 minutes in a chimney yields insanely hot coals, google says 1000ºF in the chimney, 700 in the grill. Bringing my temp gun home next time doing steaks. Grill gets hot in minutes. I have to use nomex gloves.
As a purest, I can't do a gas grille. Hardwood charcoal and putting some chunks of fresh dry oak on top of the coals adds a je ne sais quoi "outdoor in the forest, on the range" flavor to steaks that can't be achieved any other way. Salmon gets an amazing smokey flavor too.
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