I’ve used large coal grills for at least 15 years. The model I own is from a different company somewhat similar in shape to this one so I can’t comment on the ones sold here.
But If you are curious about cooking with coal in a large grill such as the one on sale tonight, I can share some useful tips.
You control the temperature by lowering/raising the bed of coals closer or further from the food. You can also create different heat zones by varying the size of the coal pile (piled high for high heat and vice-versa).
You could use “easy light” coal brisquets but (a) they are made out of tons of chemicals, (b) generate tons of ashes. I don’t recommend them at all.
My recommendation is to instead use hardwood lump coal (there is a Cowboy brand at home improvement homes and hardware stores everywhere but any brand will do). Hard coal unlike the briquettes are NOT made or coated with petroleum chemicals but you can still light them quickly, if you get a “chimney” like the one below
http://mage-media.express-stores.co.uk/media/catalog/product/cache/3/image/400x400/9df78eab33525d08d6e5fb8d27136e95/p/o/portable_chimney_starter.jpg
(at home improvement stores, Amazon or even Walmart). They cost $10-$16 but you will never need to buy (or smell) lighter or starter fluid again .
To light the coal, you fill the chimney with coal (“pour” it from the bag). To avoid having to use lighter fluid, create a small pile ( “nest like”) of newspaper strips in the middle of the grill, light up the paper pile, place the coal-filled chimney over it and in 10-15 min (or less) they will all be lit. Empty the hot coals unto the grill bed and put the chimney away under the grill. Depending on how much food you are cooking, you can add as many unlit coals from the bag on top of the lit ones as you want. Keep in mind hardwood coal will stay lit much longer than briquettes. So you will use a lot less.
If that doesnt sound quick enough, the first thing you should do is light up the coal-filled chimney, then while you prepare whatever you are going to grill (clean/cut/season) the coals are getting ready and the coal and grill will both be ready to use when you are ready to grill.
Again, you could use coal briquettes but if you use hardwood (lump) coal instead, your food WON’T have a chemical smell or taste, the hardwood coal will last and stay lit much longer, it will burn hotter and it’ll produce a heck of a lot less ashes than coal briquettes do.
Food tastes great in a grill like this one specially when using hardwood lump coal.