It drives the rich smoky flavor of the charcoal into anything (chicken, burgers, sausage, steak, fish, veggies) lucky enough to sizzle on its sturdy grill, which is inexpensively, easily replaceable without tools.
My neighbors with gas grills nose the air with envy at my combination of conventional and mesquite charcoal briquets. Add in a simple marinade and their tears start to flow.
A ten or fifteen dollar investment in a starter chimney which starts the fire with wadded-up newspaper eliminates any petroleum flavors.
Yeah, it does take a little while to know just how long to barbecue those chicken breasts to juicy perfection, but the learning curve is easy to manage and you'll have to battle the kids to eat your mistakes.