Many folks will use a mix of about half briqs and half lump with some fist sized hunks of wood buried in the pile of unlit coals. Dump about 12-15 fully lit bricks on top of the pile, let em get going for 20 minutes and you are golden.
Don't worry about the 225 bs. Most people here like to run their cookers in the 250-325 range for faster cook times and juicier results. Any recipe or tutorial that clams you have to keep temps down at 225-230 should be ignored. That is referred to as warming meat to death.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)