I use all three. Wood is for when I have time to build the fire and let it burn down to coals, mostly if I feel like cooking a good steak. Or at times, I just like to build a fire to have a cold beer and enjoy it - the grilling part is just a bonus.. I use the Red Oak lump charcoal for the majority of my grilling and start it in chimneys. Flavor is good, no lighter fluid and I can have the grill ready in no time.
Have a small patio propane grill that the wife can use, and sometimes if I am in a big hurry and not so worried about what I am grilling I use it. Hotdogs, hamburgers, chicken breast, etc.
Concho "I know enough to post here in redneck pot smoking bunker......that's for sure."