I've used both and like them, I typically use Lazzari mesq lump cuz it's what I can get, seems to me that all 3 are pretty similar.
As for flavor, it will def have a stronger flavor than just RO lump, but it's no where near like using mesq wood chunks.
Like Bigs said, great for grilling, gives an awesome flavor to burgers, steaks, tritip etc...
I use a hammer to break up the large pieces and I smack it inside the bag so the bits dont fly everywhere.
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[B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]
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