Anyone ever use lump in a kettle grill?

I'm guessing it should work. Lump burns faster and hotter than briquettes, it may be challenging to maintain lo and slo in kettle with lump, but for cedar planked salmon you want at least 350F anyway.  Just my 2 cents which mean zilch after rounding down in our penniless world!

I gave a buddy of mine a bag of Royal Oak and he she's been using it in his Weber Kettle. Works fine.

A chimney is definately a good way to light lump and avoid lighter fluid. @u_tarded advice is by the book, but you can also make a pile of lump on two sides of the kettle to balance the temp. Advantage to one side opposite the vent is the draw for a low and slow with smokewood. For plank cook, I would go with two lump piles. I have had many fabulous meals off a weber, it can be done. But after having a bge, it is so much easier to get great cooks.

I grew up using Grove lump in a Weber, to tell the truth I had to cook some burger and brats yesterday at a remote location where a Weber was available, grabbed my chimney and a bag of Royal Oak and everyone was happy with the food.

I've done it many times.  You should be fine.  The biggest problem with cooking on kettles is that the air flow is hard to control, but that shouldn't be a problem (may actually be helpful) in a plank cook.  It is hard to get most kettles above about 300 if the lid is on - even with the vents wide open. If you find that you need more heat you can put the lid on in a way that is not seated or "ajar" or offset by about an inch.  That will get more air to the fire and I've been able to get up in the 400 degree range doing this with all the vents wide open. 

Have to lots on vacation. No way buying self-light stuff. Buy LUMP.

We use RO lump in a Weber kettle every year when we go fishing in Canada.  It works just fine, less clean up and you can re-use it just like in the egg.

Mike