I had no idea. I've been using my UDS for a while now, and thought that the word "briquette" was a dirty word among the pros (not sure where I came up with that thought). I use Royal Oak lump and the temps run up to 300 pretty quickly if you peek under the lid. Maybe I'll try briqs next time. Thanks for cluing me in.
Cooking on: UDS, Weber gasser and Dutch Ovens a-plenty