Lowe's sells Stubb's natural charcoal briquets, which are my personal preference as far as briquets go - though I will occasionally also use Kingsford Competition which are also all natural. BTW, all natural means around 95% hardwood charcoal crushed into briquets and 5% or less vegetable starch binder to hold them in their uniform shape. The ones that don't say all natural could be iffy. Lump charcoal is 100% natural, and also really a nice thing to have on hand in case you need to add additional charcoal (re-load) for a long burn (you should always use a charcoal chimney to start your charcoal, with some crumpled newspaper - never petroleum). Your torch would work too, but I suspect that the gas tanks cost a lot more than old crumpled newspapers.
As an example of what raastros2 was referring to, the picture below shows a home-made charcoal basket for my Weber Kettle that is filled with unlit briquets in a circular perimeter track with start/stop plate and a central water bowl. 15 lit charcoals were lit in the chimney, and then placed in one end of the track up against start/stop plate for a long slow burn as the "fire" works its way around the perimeter track. This was done for slow cooking a brisket when 10+ hours of burn time without re-loading was needed.
OTOH, if I were grilling steaks and wanted all my heat over a few hours I would just use a normal Weber charcoal grate, and light a full chimney of charcoals at once and then pour them onto the grate and get going.