SNIP

>I reuse Kingsford. I'm using old Weber steel baskets which have been
>discontinued and I wish I could find. I light up the old charcoal on the
>bottom of the basket with the Performer lighter and put new charcoal on top.
>I suppose it acts somewhat like an ignitor.
>
>TJ's all wood charcoal is $6.99/18lb, or $.39/lb. That's a good price for
>charcoal around here and cheaper than Lazzari's lump. I'm using TJ's wood at
>present. My problem with lump is the difference in particle size, ranging
>from ounces to several pounds. I have a 9lb chunk of lump sitting in my
>patio. It looks like abstract art.
>
>Can you tell the difference if you're quickly searing a steak? I can't. I
>can when comparing to gas. Is the "woodier" taste of the lump important if
>you're adding wood as you go? That's what I'm most interested in. For a
>"seared" steak I don't think I can tell a difference. For low and slow with
>added wood I'm not sure either.

I have never been able to reuse Kingsford. Perhaps tossin new stuff on
it works. Even then, it still takes like drugs IMHO. To each his/her
own.

I can tell the difference when I sear a steak.

All I can say to your remaining question is to give it a try.