Is there a different way to get it lit and/or keep it hot than briquettes?
Rule #1: Do not use lighter fluids. This will ruin the smokey flavor.
Rule #2: Do not use stuff like paper wadded up. This is just excess waste and can also ruin the smokey flavor.
Rule #3: Instead use either an electric starter or fire starter nuggets. I use the nuggets.
> Lump charcoal burns cleaner and leave less/fewer ashes and gives a nice smokey flavor. You can add wood chips or even rosemary sprigs to add additional smokey flavor. Note: I'm not a big fan of the smokey rosemary flavor, but some people like it. If I want the rosemary flavor, I just add it to the a marinade or chop it super fine and sprinkle it on directly.
> Lump charcoal burns longer. If your grill can be closed off (air circulation cut off) then the lump charcoal will go out and you can continue to use it multiple times.
Note: There are various kinds of lump charcoal and various "sized" pieces. I like bigger chunks. Smaller chunks light quicker, but burn faster...too fast... seems wasteful to me.
If your grill has adjustable air vents (especially if there are ones at both the top and bottom), you can use the vents to control air flow. With a little practice you can be pretty accurate with temperature. Example: withy big green egg (a Kamado style grill) close the bottom vent about 3/4s closed, and have the top about an inch open and that is 350 degrees...if I open it up all the way top & bottom it will go up to 700 degrees... you just learn to adjust and it become second nature.