Lump in a steel kettle

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Hi evryone!
Just thought I'd ask about a theory the steel kettle prophets
in denmark are convinced of--
Everyone asks me, "don't you have problems with flying ashes
in your ceramic grill, when you use lump?"

The theory here in weber -kettle -country ( :blink: :S )
is that in a steel kettle you must use briquettes only, because
otherwise your food gets filled with ash (if you use lump)...

Now in my early kettle days, I found that sometimes no briquetts
were available, so I used lump... the only problem as I saw it was
not being able to get the temp up high on a 1½hour cook, (because
of the heat loss)

Isnt that the problem? I mean the real problem isnt "ashes in the food"
is it? I try to convince the stubborn danes of this, but my GOD they
are stubborn!!! :huh: :huh: :huh:
best regards
thorsten