Long-time Weber griller here, new to the board. Firm believer in lump hardwood and chimney starters. Don't believe there is such a thing as "grilling season" (unless it's a full twelve months long). Lived for years in Chicago (where the neighbors thought I was crazy to be grilling in a 20-inch blizzard, until I handed a plate of ras-el-hanout lamb balls over the fence), now in the Michigan woods, where the coyotes gather downwind when they hear me prepping the grill.