Don't pay more for charcoal with wood chips inside. This type of charcoal is just a marketing ploy. The small wood chips, usually hickory, which are scattered through the charcoal briquette do not add any smoked flavor to the meat that is being cooked. By the time the charcoal is completely lit and glowing, the wood chips are long burned away and do not give the flavored smoke necessary to flavor your food on the grill. That's because the wood chips are very small and there is a large amount of heat given off by the burning charcoal briquette. This extreme heat vaporizes the flavor compositions in the wood long before the charcoal is ready for cooking.
Use a GrillKicker™ , SmokePistol™, or wood chips after the charcoal is glowing. Both the GrillKicker™ and the SmokePistol™ are designed to burn the right type of wood at exactly the right temperature to give off the maximum amount of flavored smoke from the wood inside the cartridge. It takes about 3-5 minutes to get the wood cartridges burning to product the maximum flavored smoke, so just time it right with the burning charcoal.