I've always wondered what the deal is with people "tasting" kingsford. I don't taste a thing. Are they using it before its lit? Are they super tasters? Somehow a lot of people win bbq contests without being dinged for off flavors from using kingsford. It leaves me scratching my head.
I agree with using a little smoke wood on steaks, I like it. I do think I can produce a superior steak on lump because of its high temp capability. Don't be too quick to throw the lump out, give yourself a chance to practice with it, its a nice tool to have.
Personally I put 3/4 of a chimney of lit lump on one side of the kettle, some smoke wood, and the steak on the other. When the steak is nearly cooked I move it off the grill, open the lid and let the coals get inferno hot and sear my steaks directly on them. Rest and serve.