I watched both videos.
First, let's describe how a stick burner is used. Most will put down a layer of unlit charcoal briquets or lump charcoal in the firebox just to get the fire going, then place a few split pieces of wood on top of that, then light the charcoal using a propane weed burner. Once the fire gets going, you control pit temp by the amount of wood you add to the fire and the degree to which you open or close the firebox door and/or the vent damper in the firebox door. Some will partially close the exhaust damper to control temp, but many (most?) will leave it fully open throughout the cook and control temp only at the firebox.
In a stick burner, heat for cooking and smoke for flavoring comes from the burning split pieces of wood and hot coals that collect as those split pieces break down. In the WSM, we get heat for cooking from charcoal and smoke for flavoring from wood chunks.
In the first video, he lays down a bed of lit briquets like they do in most stick burners, then adds small splits of wood every 30 minutes. That's pretty much an authentic stick burner approach.
In Harry's video, he starts by directly lighting split pieces of wood with a propane torch; there's a point in the video where it looks like he's added charcoal below the split pieces, but I think that's the initial split pieces that have burned down. It would have been easier to do like the guy did in the first video, laying down some lit briquets first.
At Camp Brisket,
Kevin Kolman did what's essentially a modified Minion Method with a split log buried in the unlit charcoal. He placed a single split piece of post oak in the bottom of the charcoal chamber. (Could use a single piece or 2-3 smaller split pieces placed together in a pile in the center of the ring.)
Kevin filled the area around the log with unlit Weber charcoal briquets, then poured a full lit chimney of Weber briquets on top. Let it burn for 5 minutes before assembling the cooker with water in the pan. He set the top vent 1/2 open and all three bottom vents 1/4 open, put his brisket on the top grate, and away he goes. Kevin believes this setup creates a flavor that's more similar to typical Texas post oak barbecue.
I think Kevin's method is worth a try, just as an alternative to buried wood chunks, and I'm going to do it soon. Not sure if I'll try either of the other two methods. In Harry's video, you could see that he had to crack the lid to get enough airflow to keep the cooker temp up. Stick burners have a lot more air flow by design that supports a wood burning fire, the WSM is not designed for that kind of a fire. As mentioned above, a wood fire may also damage parts of your WSM, crack the porcelain finish, etc.
Over the years, I've seen WSM owners get "stick burner envy" and try doing what Harry did in his video. I've also seen guys burn down logs in a barrel and shovel hot coals into the WSM, like they do when cooking whole hog in a brick pit. It's all fun, do what you like...but you can no more make a WSM into a real stick burner than you can turn a stick burner into a real WSM. They're just two different things.
P.S. At Camp Brisket, some of the experts acknowledged that "post oak" you buy outside of Central Texas is probably just white oak or similar. Not a big deal, most can't discern a flavor difference between the two.