Californian, Panamanian, New Englander...what difference does it make? They all probably use charcoal on their pit.
The charcoal situation in Panama is no laughing matter. A year ago or so I read an essay by an Australian restauranteur-cum-essayist about charcoal. It was fairly revelatory. Apparently there's a fellow in South Australia who makes the best charcoal in the world and considers everything else to be "rubbish charcoal." The essay goes into minute detail regarding the making of non-rubbish charcoal and anything else you can imagine having to do with charcoal.
Anyway, Kingsford and all that crap is ludicrously expensive in Panama and the local carbon that I'd been able to find was indeed rubbish charcoal. You have to fuck with it forever to get it to catch properly and then it dies more or less immediately. One day I was on a fishing expedition way the fuck out there caught a shitload of Wahoo and decided to grill them up. JackAstro can surely share some pictures if anyone's interested.
That afternoon my buddy and I hauled ass to Sona, a town of a couple of thousand souls an hour away or so from the fishing village and bought some supplies. All they had was local carbon in a nondescript plastic bag. Fuck, I thought, this is going to be a nightmare. I bought a couple of bags of it and took it back to our place. I was incredulous to discover that this carbon was absolutely the best burning charcoal I had ever experienced. It gets to that vibrating, white-hot point more quickly than you could possibly imagine, heats evenly and stays white-hot for far longer than you need it to. This is NOT rubbish charcoal, that's for sure.
I recently went into that same market looking to bring some back home. I was disappointed to find only two small bags so I grabbed them both. One of the employees saw me and asked, Hey, do you want a bigger bag? How big? He gestures about four feet off the ground. You bet your ass I do! So now I have a massive bag of the stuff and will load up with more every time I pass through Sona. I assume the type of wood is different from what I get nearer to where I live, or it could just be that the guy making it knows what the hell he's doing.
But I bet Carlos Lee doesn't cook with Sona carbon.