I still haven't smoked with lump. I have only grilled with it once, when I brought the brinkmann POS smoker rigged with a yard sale rotisserie to a friend's house and he cooks with the lump. I didn't realize how hot it got, and almost ruined a very nice rib roast. I bet the extra heat would be great for steaks, but I've also rehearsed my routine to the point that I can eyeball my most common cuts and factor in whether it had full time to warm up to room temp, and can nail the time per side. It's been a while since I had to poke a steak twice.
I was at Sutter Home and Hearth picking up a new charcoal grill for the bullet a few years ago, and the guy gave me a hard sell on lump. But I wasn't going to switch right before my big party, when I'd be running two bullets side by side.
That's what it comes down to, I have my systems that I spent 20 years refining, so why fix what ain't broke. I concede that I may find benefit from grilling with lump, but cash and carry has a great price on kningsford bundles, and they don't sell hardwood. From what I've read on here, I don't think I'll see any benefit in the smoker.