I have been using the K Comp since I got my 22 WSM. Using water in my drip pan, the temps never exceed 260, and usually hovers around 235-240. As for taste, I used it in the two comps I did this year, with no discernable low marks on taste that I could contribute to the charcoal. (Top ten in Brisket and Ribs at Stagecoach, top ten in ribs at Tempe).
I have used Royal Oak Bricketts lately because I can get it at my local Ace Hardware for 7 bucks for an 18 lb bag, whereas the K Comp is 8.5 bucks for a 12 lb bag at Home Depot. The RO does take longer to heat up, and burns at a lower temp than the K Comp (10-15 degrees cooler), but I have adjusted my cook times with no problems.
I guess I need to break down and buy another 22 WSM, so that I can do some side by side comparisons, but I really cannot detect any off taste produced by the K Comp, which, according to the posts above, I should because I am using the minion method.
Maybe my palet is not as sophisticated, in which case I suppose I should give up judging.