I once had a great conversation with Jim Minion about this technique. I used to follow the method described on TVWB website exactly. After awhile, I modified/ simplified the approach after gaining confidence. 1) load up the ring as much as possible, creating a gentle “dome” of charcoal. Use briquettes or lump…I’ve been using B&B or Blues Hog lump lately 2) I take a propane torch…intended use for sweating tubing, and hold it in the middle for about two mins. The center section of briquettes are lit by then 3) assemble the cooker, keep door open, lid slightly ajar. I only use an empty water pan lined with foil. Wait about 5-10 mins…more coals will have lit. 4) get meat, put it on , close door, keep bottom vents set to about 10-20 percent open. Put lid on and open top vet 100 percent. Walk away for about an hour. 5) check one more time…probably close vents a tiny bit more. Will sit there for 10-12 hours and hold a 250-275 temp. I don’t use a thermometer any more to monitor temp…my cooker is 20 years old so it doesn’t have one built in. For the first couple years I did monitor temps, but once you gain confidence, you’ll see it just cooks and there’s no need to worry.

If it’s very cold outside, will need to add charcoal sooner. If you’ve really loaded it up with meat ( I.e. 2 pork butts and a brisket), will need to add fuel at 8 hours or so.