Actually, it sounds like Rick is using the standard method of firing up the WSM described on this website, except he is using lump rather than Kingsford. I still use the standard method whenever I am cooking 4-6 hours meats, like ribs and chicken. Even after 6 hours there is still alot of coals left which I reuse the next time. In my experience (limited) with the standard method, the lit coals on the bottom are not smothered. Of course, I let all the coals catch fire and get a nice gray coating of ash BEFORE I assemble the WSM and close all the vents. Perhaps, Rick is not letting the new lump catch fire before assembling the WSM and buttoning things up.
Rick, I highly recommend that you read the section on firing up your WSM in the "Tips & FAQs" section. There are also troubleshooting sections that I described in my last post. Those sections were invaluable to a Newbee like me in getting going and doing it right. (Thanks to Chris for his hard work in putting it all together)
