Ask EATRBBQ (think that's right). I think this is how he does his.
Yuppers. I always flame the heck outta any brand charcoal before it goes in any smoker I use.
In the UDS I use 2 charcoal chimney's, flame em on the turkey fryer and then on top with a weed burner. I would just weed burner light them all in the charcoal basket for my UDS except I use an aluminum deep dish pizza pan as as ash tray and I'm concerned how long it would last with a 100k BTU flame thrower hitting it directly.
Gray up all the fuel in chimneys, then I load the UDS charcoal basket, then I lower it into the drum. I usually choked back airflow to next to nothing for the first 2 or 3 minutes allowing the fire to consume all the oxygen left in the drum.
So far I've tamed my temperatures down to cooking level within 20 to 30 minutes every time.
This process does not seem to cause my charcoal to flash burn and vanish as some have mentioned it might. I'm sure I cut some cook time off a load, but I also burn off any weird stuff they use to make briquettes.
Out of habbit and choice I light lump the same way.
I don't like that "white" smoke, bad bitter stuff it is, and by pre-lighting all my fuels I don't see it in my UDS runs until I throw some meats in, and really that white smoke is from the liquids via the meat rather than from the charcoals I use.
Additional thought/observation:
The typical winter experiences I've had with my UDS fleet has been the temperature spikes up when I load the charcoal basket rig. My thermometer is 1" below my lowest cook grate (roughly 22"+ above the bottom of my charcoal burn grate) leaving at least 12" between food and lit fuels.
The highest temperature spike I've seen with 1" air-intake open/2" exhaust at load time has been around 325 degrees.
Once I choke the temperatures down (often only takes 15 minutes) they have held consistently.
Now, in my reverse flow Meadow Creek TS250 we're talking about flaming/graying as much as 40# of charcoal at one time, then loading the firebox. I have a charcoal basket/box insert that slides in and out of the firebox and I often use a weed burner to just light it all in there rather than using 5 or 6 chimneys.
I get a heat spike in that smoker too, although all the steel warms up, sometimes as high as 350 degrees. The TS250 usually comes down to cooking temperatures via air-intake/exhaust control within 30 minutes as well.