The one thing I can say about KBB is that they have perfected their process through millions of bags over decades. For the sake of consistency you can always be certain you'll get the same burn rate and same temps every time. Makes it easy for planning a long cook, but like others here have said the coal dust and clay-like binder they use creates really thick smoke necessitating a constant clean draft. It also requires regular attention since it produces an abnormally large amount of ash and if you don't regularly knock it down it can strangle your fire.
Overall, my charcoal philosophy has evolved to buying better product and learning how to use less of it. I'm with
@Darko in that here in Canada Maple Leaf is the best natural briquette on the market, but in general read the packaging and use your best judgement.
That being said - If you've invested in a great steak and you like that afterburner temp charred sear like the steakhouses, get yourself a bag of natural lump. It's not for every application, but for balzing heat direct grilling you won't regret it.
