I'm in between preferred brands right now.
In my grills I'm using lazarri lump, coshell briqs, stubbs, and weber briqs.
I do my absolute best to keep Kblue out of my grills, but lately I've been using more and more of it due to lack of sales and availability of better brands. The ash leftovers are ridiculous and the plume of start smoke isn't very inspiring.
In my smoker/wsm, I use Kblue almost exclusively - despite my issues with it. For long overnights and low and slow, it's hard to beat the price, availability, and consistency of kingsford.
However, I never add fresh unlit kingsford to a cooker with food already in it. I can taste the difference that the kingsford starting smoke adds, and I do not like it.