Hi Paul, I used a torch to light. For years I have used lump only. Recently a new grocery store opened up the road and advertised a free blue bag of Kingsford for every 25 bucks spent. I had got two and decided to try Kingsford again. I liked the results and have decided to start using it again. However I do still use lump. That having been said I fill up the ring to the top and light the middle mainly and little on the edges. When it has ashed over after about fifteen minutes with all vents open I close two and keep one wide open. I put the food on then open the door and add smoke wood. I leave the top vent barely open to hold the smoke until it's gone. This gives the meat a good smoke penetration. Then I open the top wide and adjust the bottom vents to my desired temperature. I can usually hit it right on. I check the temps every now and then and adjust as needed. Sometimes the wind picks up and I will close them a little more to keep too much air from entering. My method keeps the temps from climbing too high and letting the temps get away or out of control. I hope this helps. Today as I write this I am cooking chicken thighs at around 250ish as they near completion I will open the bottom vents a little more or as much as they need to be to acheive 300-325 maybe even 350 for just a little while to crisp them up and kill any impurities. This is basically how I do it on my egg. I like the extra room on the WSM though. And I am very pleased with the performance. Thanks for the reply.