My Dad was (and I am now) a charcoal purest. (I do have and use a gas grill only when we have the most severe rain/snow).
He used a handmade metal tube chimney (he was a machinist, and this was the 1950s) to light the charcoal, using only 1 1/2 sheets of newspaper as kindling. No lighter fluid permitted. (He'd have cringed at the pre-soaked briquettes available today.)
Now those chimney's are commercially available.
Call it mind over matter, but when I'm a guest at a griller's home, if he/she uses lighter fluid to ignite the charcoal, I swear I can detect petroleum taste in the food.