The choice of wood that you use can have some bearing on how your barbecue comes out as these impart different flavours to the meat. (Yes, unfortunately, your neighbors' complaint that their food has a taste of wood in it actually does have some basis.) In addition, some types of wood burn faster than others. Many suggest that the best way to barbecue is to use a combination of wood and charcoal to optimize smoke flavour and consistent burning. (Let's see what your neighbors can say about that one.)

As far as charcoal is concerned, buying a commercial bag of processed charcoal briquettes is fine, although lump charcoal may be better. The main difference between lump charcoal and brisquette charcoal is that the first has not been ground and shaped. Lump charcoal is considered a purer form of charcoal and is obviously preferred by purists over processed charcoal.

Ideally, you should use a chimney starter because this ensures a consistent heat level for the coal. Or, you could also use an electric iron to heat the coals. Others simply soak the charcoal in lighter fluid and light them, a technique which is quick and easy, although this can impart unnatural chemical flavours to the meat. Better to use denatured alcohol to avoid the aftertaste problem.

After 15-25 minutes, the coals are covered in ash. For indirect cooking, spread the coals around the grill's perimeter and place the meat in the grill's center. For direct cooking, pile the coals together in the center right underneath the meat.

Gas grills are ideal because they are easy to light and the heat they generate is easy to control, using those gas valves on the burners (the one with the knobs). However, purists still prefer cooking with charcoal because they claim gas grills lack the flavour that comes from cooking with wood and charcoal. Gas grills are also more expensive, but they are also cleaner since they do not produce ashes or air pollution.