Both on my 100 I use at comps and the 500 in the Restaurant, I have disconnected the electric starter and I use a propane welding torch to light a small handful of pellets.
Some hand sanitizer and a match will do it too.
The heat and smoke source is 100% the pellets, which is 100% wood, once lit it is burning wood.
I have used a Stumps, with a gravity feed system and a stoker. Close to the same thing. I just like the flavor profile from the pellets, it is more consistant. Trust me, I have replaced boards, had a flame out, spiked due to a electricity surge. But honestly, the meat does not hope on and off the smoker. Look at Rod from Pellet envy. He is kick everyone butt using an offset or pellet cooker.