Hey, as Georges Oshawa said, "We are all Sanpaku"! In for a penny - in for a pound. I use indirect heat and hickory chunks - it's covered in a dry rub and laid on a bed of fresh sage that's been soaked. Best thing you ever ate. BUT THAT'S NOT THE PURPOSE OF THE POST......look at this beautiful stamp from the bag of natural charcoal that I use - Royal Oak Brand - I was a little upset when I saw it was from Brazil - but the charcoal is the by product of a conservation project there. This charcoal burns longer and hotter than US (?) hickory/hardwood charcoal. No accelerants from me either; I light with a chimney.