My understanding is more ash and won't get as hot...they do have trash and filler and whatever chemical holds them together.

Mostly we use lump but we have used briquettes too in the BGE. Not a biggie in my opinion. Our choice in lump is what I find on sale at the grocery store. Not a dimes worth of difference in my humble opinion.

Correct, you can use it as long as it's not the match light variety that is soaked in lighter fluid. As the poster above stated, it does burn faster, which creates more ash, which blocks the air flow, which makes a fire go out.

Lump charcoal burns hotter and longer. That's why it's preferred. I have read one recipe for smoked cheese where the guy recommended 1-2 briquettes to keep it from getting too hot and melting the cheese. Literally, put two briquettes in a charcoal chimney and then drop them in the BGE once they're lit. That creates a low temp for smoking your own cheese.

Royal oak, never cowboy

Royal Oak now I agree Cowboy used to be my go to, but it's not what it used to be.

Everything you ever needed to know about lump charcoal....

http://www.nakedwhiz.com/lump.htm

Most briquettes have coal in them. Fine for grilling over an open flame in something like an hibachi, but not in a smoker. Just my opinion.

I use Kingsford in my cast iron hibachi up at the cabin, but not in my Akorn and never will.

Haha

My father in law uses coals. Like he builds a fire in his firepit and shovels coals into the grill and cooks whatever meat he is eating.

I told him that was weird and he said "I'm retired, it gets me out of the house, and it is good enough for when he does a whole hog, so it should be fine for this ribeye",

He was right, that was probably one of the best steaks I have eaten in a long time.