I am anxious to hear of your results! Coming from a person who has cooked tons (literally) of pork on Kamados using natural lump charcoal, which is what I assume y'all are referring to as chunks, I do think it does add to the flavor of the product. I have made one butt on my #3 and it WAS very delicious. I brined it and it was very moist to boot. I didn't have a smoke ring as I didn't use any curing salt in the brine but I did notice that it did not taste the same as my usual butts made on my Big Steel Kegs. Not saying it wasn't as good mind you, just different.
Maybe a little lump would change that?? Maybe no difference. It sounds like you've got some homework to do!! Looking forward to hearing how it turns out.