Hunsaker griddle plate question

For those of you with Hunsaker griddle plates (or any plate for that matter) - I'm having trouble dialing in the proper placement / amount of coals. I have a foil pan under one hole for drippings.

I have primarily used Kingsford briqs but curious if I should be using lump? I have had some issues getting it hot / keeping it hot - so this may be the way to go. Also, what's a good placement of coals? Should I surround the water pan and basically fill the entire charcoal grate or keep a side without coal underneath for cool zone? I haven't had many cooks where I've needed a cool zone, minus fried rice.

Just curious what others have done to perfect this amazing add-on.