A picture of the chimney. That isn't the one I own, but its similar. Basically, the charcoal griller spends a ton of cash on lighterfluid, has to drench all the brickettes, then light them, watch half them go out, try to relight them, until you get MOST of the charcoal white hot (not a simple task). And then, sometimes, you get that 'lighter fluid' taste on the meat.
The chimney makes all this a cinch. You pile in the brickettes into the chimney. There is a grate inside close to the bottom (so there's a little chamber at the bottom). Put some crumpled up paper in that little chamber at the bottom, light the paper, and have a beer. 20-30 minutes later, all the charcoal is as hot as you want it, so (CAREFULLY) dump the charcoal in the grill, and voila! You are all ready to grill.
I made some bbq wings, hamburgers, hotdogs, and brats. It was the best grilling out I ever cooked. Everyone loved it, I had my sister-in-law force her hubby to keep an eye on me while I'm grilling so he could learn some stuff
Had a brat and two wings for lunch today (along with apple, yogurt parfait, fritos and some rootbeer). Beat that
 when I say 'into grilling' that means you would never use gas unless you are under tight time restriction (don't ever rush a griller!), know your hotspots and cold spots when you grill, know when to put each type of food on the grill, and how to keep it all on the grill and take it all off at the same time and its all cooked perfectly (or are willing to learn all of the above)