has anybody used this(lump charcoal) for a diff flavor ?
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I don't think it will change the flavor in a stick burner, let alone an electric smokeshack. In 025 or other electric, it will just give a pink smoke ring to the meat because of the nitrite compounds given off. I used some in my Weber Smokey Mountain and I thought I had better results and consistency with regular Kingsford
Like Terry says about Kingsford.Yes,if you need higher heat and less ash when grilling your steaks,the lump is hard to beat.
I'm not sure how much "flavor" you'll get from the lump as it's burned off most of the flavor. you'll get some, but it's affect will be more for the color and a slight hint of smoke.
Just try 100% lump on some chicken, as we say the best way to know for yourself is to test it, so just give it a try.
Just try 100% lump on some chicken, as we say the best way to know for yourself is to test it, so just give it a try.
After you try it once,you can put the other 99% of the bag in your grill to get that high heat you want for steaks.
People who have lump charcoal cookers (i.e. Big Green Egg) use wood chips/chunks to get smoke flavor into their meats. Therefore just using lump probably won't give you the smoke flavor you are looking for. Oh new lump might smoke, but it won't be a flavor you are looking for. 
Jer
Jer