I have seen a lot of people saying they use restaurant lump,

[Zippy]

but will light using briquettes (presumably decent quality or coconut shell type?).

Is there a reason for this? Why not just light using a chimney of the lumpwood? Be interested to hear the reasoning behind it.

[British BBQ Society]

Getting a good bed of longer burning Charcoal helps and the briquettes do the job nicely, Lump is cleaner for the minion method etc

[dajamjar]

On a related note, restaurant lump comes in pretty massive chunks, do those with ProQ's/WSM etc split those chunks down to a more manageable size? I'm finding the larger chunks aren't burning through completely and take up a lot of real estate so plan to trim them down to something more jam jar sized.

[Steve]

I only split the really big ones but what you're saying about jam jar size sounds about right.