I use Kingsford in my UDS and kettle, other than the initial heat up, no problems. It will never get as hot as lump, but, 400F should be possible in a grill. White smoke is incomplete combustion, let the charcoal heat up.
The biggest problem is ash build up, that stuff will clog vents in no time.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."