Fat wood

I agree with JGIFFORD fat lighter is not a good idea. 

not so much concern about the odor getting into the egg, but that the stick of fatwood is going to be there still burning long after the egg is lit and otherwise ready to cook on.  which means it will be stinking up the grill just as you are wanting to put the food on.

like the sawdust firestarters that can overstay their welcome, the fatwood doesn't get out of the way quick enough.

the general rule is that if the smoke smells good and clean, the food can safely go on.  you'll find the fatwood stinks up the smoke for a good (bad, actually) long time. 

i gave up on it after the second cook, and used it in my fireplace

Fat wood is nothing more than pine rossin soaked wood naturally from the heart of a pine tree.  Yes it starts easy but I would not put any evergreen wood in my egg.  That could leave a odor hard to remove, I am not certain but I would not do it.  Get you a mapp or propane torch and be done with it.

Which is exactly why I won't use cedar planks ... that and the fact it stinks!

When I got my BGE I wondered about how to best start the fire - my sister had given me a bunch of fat wood to use in starting my outdoor fire pit - so I started using it in the BGE - I've never had a problem with it - usually, I let the fire burn long enough to burn up the few sticks of fat wood so that it's not a problem - and I've never noticed a taste I didn't want because of it - my only problem with it is that it just doesn't light easily and tends to go out when you stick the sticks down in the charcoal - lately, I bought an electric fire starter and I like it a lot more than fat wood, but not because of any sort of taste issue

Same with planks ... many alternatives to cedar ... but what do I know?