Roadster
Although not impossible, it's not easy to obtain good quality lumpwood charcoal here.
Most bags sold at supermarkets, DIY centres, petrol stations etc contain some larger size pieces but mostly small pieces which burn quite quickly - too quickly for low slow cooking and smoking.
Better quality charcoal, sometimes called 'Restaurant Grade', is available but from far fewer outlets.
Briquettes burn more evenly. They create more ash but I've never found that to be a problem. The built-in ash container of the Weber is more than adequate for a long burn.