This is indeed fantastic info. But I'm confused by his advice on where to put the wood: "Don't put your chunks on the middle. Put them all on the side to ring the charcoal basket ring." Is he recommending putting the wood outside the charcoal ring? Or just around the edge of the inside?
Either way, that seems confusing. If you're only putting a small amount of lit charcoal in a hollow in the middle to start the process, when (if ever) will the wood smoke?
Harry puts several chunks of wood evenly spaced inside of the fire ring leaving a little gap that allows about a one briquet layer of charcoal next to the steel ring. Nothing is placed outside the fire ring. Then he fills the ring with briquets leaving a hollow in the center of the fire ring for the lit charcoal from the chimney. He cooks at two temperatures primarily for low and slow: 250 and 275. If you put too much live fire in the ring, the fire will be too hot. With a full load and proper damping you can get a 12 hour burn. There will be plenty of smoke added to the meat. I attended one of his classes, and one of the things that he showed us is that a proper fire doesn't really produce much VISIBLE smoke. I was very surprised, but the proof is in the pudding.
I have been playing around with starting the chimney right on the rest of the new charcoal.