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RE: lump vs. briquette charcoal. Consumer Reports just did a comparison test of regular Kingsford and lump. DO NOT get easy-light charcoal or use lighter fluid. On the regular stuff they found briquettes much easier to arrange for uniform heat. The lump stuff burns hotter. Briquettes burn hot enough for all uses except charring THIN steaks and chops if you wanted to keep the centers rare. In that case the extra heat of lump would be better. There could be a 50F increase in heat from briquettes to lump charcoal.
I usually use briquettes because I buy Kingsford so cheap at COSTCO and it's easier to arrange in my Weber. I don't grill thin cuts so I don't need any extra heat.
When I used a kamado egg years ago I never got my steaks charred enough to suit me because the coals were so far down from the cooking grill so lump might have been a good idea. OTOH the Cornish game hens I cooked in that egg were yummy!
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