I bury 2-3 small chunks on the bottom, layer charcoal on top of that and then put another 1-3 small chunks and surround those with coals, and then spread the lit coals around. Depending on the length of the cook, I might still have some partially burnt wood on bottom. I usually let the unit get smoking and up to about 225 before I put on the food, which does not take very long. Mine will smoke for about 2-3 hours this way. If I'm doing ribs, which is my most common cook, it works about good before I foil at the 2.5 hour mark. Once I get close to my temp mark, all of the bottom vents are closed except for one, which is open about 1/3, with the top full open. I start shutting down the vents about 50 degrees before I hit my temp goal so as to not overshoot. Then I go back to the football game and drink beer with my trusty mav along side for comfort.