That's how I light mine, now that I live in Colorado. The elevation and thinner air here you have to use way too much lighter fluid to get the charcoal to light. So instead I just use random pieces of wood and start a small wood fire under my charcoals to get them all nice and evenly lit.
Then, before I finish cooking and pull the meat off, I put the cover over the grill and shut the vents to suffocate the coals for the last few minutes and "lock in" a little extra smoke flavor to the meat. Everyone always loves my grillin'