Lump charcoal can burn hotter and can be made with specific woods that impart desirable flavors on food. Andy Ciordia/via Flickr hide caption

itoggle caption Andy Ciordia/via Flickr

Ewald Mosel keeps the schwenkers swinging to ensure that the pork cooks evenly, while hungry guests look on. Deena Prichep/NPR hide caption

itoggle caption Deena Prichep/NPR

Food science guy Alton Brown says the last thing you want to see is flames touching food on the grill. iStockphoto.com hide caption

itoggle caption iStockphoto.com