Serious Eats - seriouseats.com

Let me clear up one myth- lump does not burn hotter. Cooks Illustrated Magazine investigated this a few years ago and found that the temps of both were about the same. I think the idea that lump burns hotter comes from the fact that lump burns faster. I think it was a guesstimate that if it burns faster it must burn hotter. But, per Cooks Illustrated, this was not proven true.

All of that said, I prefer lump because it has a cleaner flavor. If you are cooking steaks or burgers it probably does not make a flavor difference. However, when I crank up my Weber for an overnight smoke of a pork butt, the difference is readily noticable. If I smoke for say 12 hours using Kingsford, the coal taste from the charcoal is easy to taste. The lump is a pure BBQ smoke flavor which I prefer.

Maybe Kroger brand charcoal contains no coal but I know that Kingsford does (see www.virtualweberbullet.com). To each his own. Some may like the coal flavoring. I know of a pizza restuarant in Florida that bakes its pizzas using a coal fired oven and the pizza crust does pick up the coal flavor. Hower for pork BBQ I don't want the coal flavor.

I think that the issue of lump burning faster can be an issue if you are open top grilling because the lump can burn out faster. That said, for smoking, I have never had a issue with lump or charcoal running for say 12 hours with only one reload.