He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. He returns all questions . . . . . . . I use coals as a starter, then put the wood on top of the charcoal. I know is to use small dead branches as a starter, then put the wood on. If your wood is dry and you have an axe or other suitable instrument, you can split a piece of wood into small splinters which light easily.
Charcoal starter stinks.
If you render down the fat which you judiciosly trim from your meat, that makes an excellent starter.