RE: Charcoal Broiled Burgers
===Sorry for the inquisition,
I would say that if you don't follow up with a reply to the other responses, then you should be sorry.
One restaurant I worked at used hardwood straight up, no charcoal. It burned pretty hot but was very workable. It was an interesting set-up as it also had a rotisserie that spun chickens, ducks, and what-have-you over the embers and grilling meat. I think that the drippings from above really contributed to the taste of everything.
Cost out a cord of wood versus bags of charcoal. Throw in wood chips for additional smoky flavor, as I bet those are cheap.