This could take a minute . . . .
I use this same cooker in competition all the time.
The first thing is, I use variation of the Minion Method. What I do is take a larger tin can with both ends cut out. I am currently using a large Bush’s Baked Beans can. With that inside the charcoal ring, I fill the rest of the ring with briquettes. I put my wood chunks (not chips) on top of the briquettes.
Then light 12-15 briquettes in your chimney starter, when they’re going good, dump then inside the can and use a set of tongs, pliers, etc, to pull the can out.
For shorter cooks (ribs/chicken) I do not use water in the pan, but even if you do, line it with foil for easier clean up.
More to come.
BD