Me? Straight Kingsford (usually) miniony and then I'll add chips or chunks to the top, always dry -often hickory. I try not to be too anal about it. Kingsford is just really consistent and I know what to expect -set it and forget it. Sorry that's not anything spectacular.
Lump is my least favorite. I wouldn't recommend that to new users. Odd temps and all may lead to frustration.
When I would do my personal test or creating a recipe, i would count briquettes and all. once i get it down, wing it.
As for Weber, you can be sure they do extensive testing with a varieties of fuel. That's prolly not a secret to anyone.
-Mike
18 1/2" WSM "classic"
