Grilling 101: Lumpwood Charcoal vs Charcoal Briquettes

Just as the debate rages on about gas or charcoal, there are differing opinions about the type of charcoal to use. Briquettes burn more consistently, but they contain additives and generate more ash. Lump charcoal can burn hotter (which is cool if you're searing meat) and can be made with specific woods that leave a trace of their essence on the food. But the bags can contain excess dust that may block the flow of oxygen in a grill.
If you're looking for a smoky, authentic BBQ flavor, Lumpwood Charcoal is regarded as the most flavorful and authentic.
"Pros: Lights quickly, burns hotter, little ash production, easier temperature adjustment, all natural.
 Cons: Burns faster, more expensive, less consistent (bags can contain unusable small pieces of charcoal)"

The most common for the backyard cooks are the briquettes.  Unlike it's counterpart (Lumpwood Charcoal), Briquettes are all about consistency, convenience, and accessibility. You can find them at just about any store and you know exactly what to expect from them when you light up the grill. They'll cook your food evenly because they're packed with additives and chemicals ( mostly coal, limestone, borax and cornstarch) that allow for that even burn. While breathing in too much smoke may cause adverse health effects, there isn't much evidence that the additives in the briquettes have any impact on food. What they do impact, is control over the cooking process. Controlling heat is really vital, and briquettes are just a rock-solid heat source. DON'T EVER use the lighter fluid like instant-light briquettes. Way too many chemicals and leaves a nasty aftertaste.