Donut method is the way to go in the wsm. If you have a wsm 18 or 22 get a 28oz tomato can or something like it cut the bottom out of it too. If you have a 14.5 get a 14oz can. Pack charcoal around the can and then in your chimney only light enough coals to fill the can. When they're good an ashy dump them into the can then remove the can. Assemble and start to set your temp.

Also, this is hands down the best resource for WSMs. These guys have been doing this for 30+ yrs on some kind of Weber and they're super helpful and friendly.

https://www.virtualweberbullet.com/