Meats in deranged shapes, onions that may or may not be on a stick, a nonsensical belt buckle, inconsistent finger numbers, charcoal phasing through the grill grates, lady in the background missing a hand… oh yeah baby, that’s AI!
Good points: I forgot that most people (at least in the US) are probably thinking of charcoal brickets, using some sort of chemical fire starting product or accelerant.
Those brickets are wood (and hopefully just wood?) that has been burned in a low-oxygen environment, ground down, combined with a bunch of chemicals and fillers and binder, then pressed into bricks.
I use natural chunk charcoal. Just pieces of wood burned in a low-oxygen environment with none of the extra junk, although I get the occasional rock or piece of masonry.
Also the chimney is great. Since I have a gas stovetop, I usually take my chimney inside and put it directly over the biggest burner on high for maybe 30-60 seconds, and that's all it takes to get it going. There's of course the risks of fire, carbon monoxide, or getting soot inside which is why you don't want to use charcoal indoors, so I try to be quick about it.
Alton Brown is a great resource for anyone looking for more about any sort of cooking. Both the clips from Good Eats and the various YouTube videos and other stuff he's done since.
The only thing I hate about charcoal grilling is cleaning it. With gas, you just put the damn thing in high and burn everything off. With charcoal....so much scrubbing.