IMO the flavor of the meat and rub stand more alone with lump. I have now done 7-8 cooks using only lump. The smoke aroma seems reduced, but the meats seem more smoked. I didn't realize how different the charcoal's effect on flavor, aroma, and taste would be compared to lump.
I finished a few racks of spares today using royal oak. The flavor was terrific...and I could clearly differentiate the taste of the rub from the meat and the glaze.
My last cook last weekend were 2 butts over a whole brisket. And yes, there is imo a taste change. The smoke ring on the brisket was normal and plenty of bark developed on the butts.
I sometimes have a hard time tasting the flavor of what I've cooked when I pull it off, as I have been exposed to the process for such a long time and my senses have dulled. But when I have reheated the lump cooks, there is a noticable change of aroma. To me it seems more pure.
As far as managing the fuel, I have taken the advice to methodically arrange the lump inside the ring and avoid open pockets between pieces. The first time I used lump in the kettle, I just dumped it in. Mistake.
Last week I went 17-18 hours on the first load of lump (it was wicked good lump). I had to add a little bit just prior to the end to finish the cook. I think I ended up using around 8-9lbs,as I had just a little left in a 10lb bag.
It is more expensive. It burns nearly the same. Imo, the finished product seems more polished. I will still use charcoal on occasion, but I now prefer lump.
Hope this helps.
