"Fruit or nut hardwood lump charcoal is good... "
While better that propane, in mesquite country, we'd still have to get a crew of roughnecks to take you out back and beat you.
My guess would be with our weather lately, it was just a
indoor wiener roast.
All Mesquite is fine by me for grilling, but for a good BBQ (Pork/Beef), Red or White Oak Lump, with a mix of 50% Shag Bark Hickory, 25% Apple, and 25% Wild Cherry wood is my preference.
Even when BBQ'n Mutton or Venison and I want really strong smoke flavor, a bit of Black Walnut yields a cleaner (less creosote taste) smoke than Mesquite, with even more intense smoke flavor.