I did use the Minion method. I filled the charcoal ring a tad over one layer deep, and added about 10 lit briquettes in the center. I laid my foiled apple wood pouch on top of the 10, to get the smoke going early. There were about 2 heaping cups of wood chips in it, and I didn't add any more.
The high was about 85 yesterday, and the smoker was in the sun for most of the smoke. Temperature control was much easier then I expected.
I was shooting for 160, and the highest it hit briefly, was 167. When it neared 100, I closed two vents, and then started closing the 3rd. I had all 3 vents completely closed for a lot of the smoke. Enough air must get in thru the door to keep it going at such a low temperature. With one vent barely cracked most of the time, it seemed to want to run at 161 for hours.
Twice, when the temperature dropped to 155, I moved 3 or 4 unlit coals on top of lit ones, to help it along.
I just looked at the leftover charcoal. There is one complete ring around the outer edge that never did light, and most of the ring inside that, only partially burned. So it doesn't take much charcoal for a long, low temperature smoke, on a sunny day.
I had to drive about 25 miles round trip, the night before to find apple wood, and I'm glad I did. Kevin recommended a milder wood for jerky, and it was my first time using it. I usually use hickory on other things. I'm looking forward to using some apple on a first ever smoked turkey.