Two different products sold next to each other, and the difference decides what you can cook.
Lumpwood is carbonised wood. It lights faster, burns hotter and dies sooner, and it varies piece to piece. Good for anything cooked quickly over a fierce heat: flatbreads, anything you want charred.
Briquettes are compressed charcoal dust with a binder. They light slower, burn cooler and hold a usable temperature far longer. For a lidded barbecue doing anything that takes more than twenty minutes, briquettes are the better buy and it is not close.
For the cooking on this site, which is mostly a browning step and then a long simmer, briquettes suit better. Carry lumpwood if the plan is bread.
Keep it dry and keep it sealed. Charcoal is hygroscopic: a bag left open in a damp shed or a van locker absorbs enough moisture to become genuinely hard to light, and the usual response is to reach for lighter fluid. Store it in a lidded bucket. A food-grade bucket is overkill for this, but any sealed one works.
Avoid self-lighting bags, which are impregnated with accelerant and taste of it. A chimney starter makes them unnecessary.
Never burn it indoors, in an awning or in a van, lit or cooling: carbon monoxide.