Originally Posted by Vision
Interesting. What difference do you specifically notice in product after making the switch from kbb to lump?
Not really enough data as yet. If I had to answer, I'd say none.
I never detected the KBB "off taste" as others have, (unless I put the meat on before the fire calmed down).
Another variable is the minimal rub (S&P) I used for that cook as opposed to a multi-spiced/layered one while using KBB. The timing of the switch to lump and minimal rub is mostly coincidental, although I'm entering a "let the meat shine through" phase in my Q-ing. Less rub, sauce on the side.