A lesser-known charcoal fuel, hardwood lump charcoal, is gaining popularity in part because there are typically no chemicals or fillers added to the fuel source. Hardwood lump charcoal resembles wood which had been burning in a bonfire and then was suddenly smothered and extinguished.

Pieces of hardwood lump charcoal range in size from about the size of a racquetball to a grapefruit and are clearly recognizable as burned pieces of wood. Ideal for cooking slowly and at low temperatures or for searing meat with knuckle-burning heat, hardwood lump charcoal is arguably one of the most flavorful fuel sources.

Most hardwood lump charcoals are a blend of woods, but some will specify that the charcoal is made from a specific type of tree. This is important because a wood like hickory or mesquite may provide an undesirable taste when grilling something like a turkey or a delicate fish like halibut on the grill. On the other hand, the same flavors of hickory or mesquite hardwood lump charcoal work well for proteins like beef, lamb, or even ostrich.

At the core of it all, wood is one of the most classic fuel sources for backyard barbecue and grilling. If you live in an area where wood is plentiful, it is often a great solution as a fuel. People may even pay you to haul away wood that you can use in your grill or barbecue.

Some of the most recognized pit masters would never use anything other than firewood or sticks of wood, keeping barbecue pits going seemingly around the clock. Wood is consistent, abundant, and packs lots of flavor. But wood takes constant monitoring to keep the pit at an even temperature.

Wood storage, its availability, and how safe your cooking area will be if you cook with wood should all be taken into consideration if you use this abundant fuel source. Wood should also be seasoned, or allowed to dry for one to two years before using it in your barbecue or smoker.

The Hearth Patio and Barbecue Association (HPBA) reported (PDF) that 98 percent of gas grills use propane as a fuel source.

Liquid propane tanks are affordable and can be purchased at many different locations, including grocery and hardware stores. Tanks can easily be refilled. Many large retail chains offer propane exchange programs where you exchange your empty liquid propane tank for a new, filled one for the cost of the fuel that gets you grilling sooner than waiting for a qualified propane professional to re-fill your tank.

If you are serious about grilling with propane, having at least one full spare propane tank on hand at all times is probably a good idea. Propane burns hot and clean, but similar to natural gas, it’s arguably not as flavorful as charcoal.