Kosher salt, traditionally, was used because of the coarse grain that allows it to "cut' into the surface of the meat. Different brands will weigh out differently and so in recipes (like sausage blends) it's good to weigh all ingredients. A tablespoon of Morton's kosher salt will be a different weight than a table spoon of another brand, but an ounce is an ounce.
Kosher salt does not have iodine and so the flavor is a bit different...also there are not anti-clumping agents.
Last and not least - it's "cool" to use kosher salt and fling it at your meat or pot! Find what you like and stick with it.
A chef I spend time with said the biggest reason he uses kosher salt in the kitchen is that it feels different than sugar and so a cook won't throw sugar or salt into the wrong dish!
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker