Butts look great. I was always only lump charcoal in kamados. Never used kbb in my Joe's before.
I think the whole lump only (in ceramics) thing is a marketing gimmick to be honest. If you don't like the way KBB tastes, that's one thing (personally, I like it) but as for efficiency I'll take it over lump any time especially in a kamado. Everyone talks about the ash, but I have never lost a fire due to airflow problems from too much ash collecting. Cleaning up "all that ash" takes no longer than cleaning up lump ash. I scoop what I can and then the rest gets shop vac'd. Minutes either way. Add to that how much of a lump bag is typically powder and that I am still knee deep in the $4 for 2X20 packs thing that Depot had last year (I had 800 lbs or so from the sale I think and still have over 20 2X20 packs)... The big thing is how well I can maintain temps with KBB. Lit and air controlled properly, it just keeps snaking its way through and never really spikes. The highest I got during this entire cook was 261 at the grate and that was at the end when I was opened wide on purpose for extra air flow because of how little charcoal was left to burn.
