Amount of Coals on the WGA for Indirect Cooking

Hey, I'm new to the board and new to using the Go-Anywhere. I've been experimenting with the new grill cooking lamb shoulder chops and chicken leg quarters, but have been struggling a little reaching the right surfaces temperatures. I was hoping I could get some input on here.

Using briquettes for the indirect method, what number of coals or what level of charcoal on the charcoal grate have you found works best for you to reach a good, steady temperature cooking something like chicken leg quarters or lamb?

Thanks!

I just pile it on in one end. control temp with the lower vents. try not to over think it to much.
have you checked this out ?
http://tvwbb.com/showthread.php?16543-using-a-GA

Thanks George for your reply, and for sharing that link. Great pics and great ideas for using the new grill!

yea, its actually a lot of fun messing around with them.