First, the rig Myron is cooking with & the way & the amount of food he is cooking is a lot different from us backyard folks.
From what I saw, he was use the fluide to create a quick, hot base fire. He's got a huge rig to heat plus all that water in the water pan. I also recall that he is cooking a lot of his competition meat at 350 instead of 250. You can bet he ain't putting no meat on until that charcoal base fire is fully burning & all the fluid fumes are gone. Once he has that hot base fire, he can burn wood to maintain heat & produce flavor.