I use a keg, and start it with a gas weedkiller thing.
I scorch the outer of lump, and I put one on the lit coals and one (if I use two) a short distance away still on the charcoal. I wait till the white smoke has gone and it is all blue fine and thin,then load the meat on and forget it. It's the only method that I have found (not saying there are more ways) that means when the second lump of wood burns it doesn't send white creosote acrid [email protected]
all over the meat I am cooking.
I cook for flavour, and I don't give a toss about smoke rings or colour, just flavour.