I always put 40 briqs in the chimney (I use a short one I can dump inside the barrel).
I pour them in the basket on top of the rest of the charcoal 13-15 minutes after lighting the paper in the chimney.
I hang the food immediately after, close the lid, and wait till the meat hits the target temp.
I do not monitor the temp inside the barrel. Trust the process.
If it's a shorter cook, such as lamb or tri tip, I put one layer of briqs in the basket. I add the 40 hot coals to that.
For longer cooks like butt or ribs, I fill the basket to the top (a little higher if it's going to be a 5+ hour cook). I then remove 40 coals from there to put in the chimney. Of course they get poured back in after they'me been lit for 15 minutes.
A 76ers fan I see...
If you get the spike I always check the lid even just a crack and raise the temps uncontrollably. I've used both processes, and choose based on wind conditions. High wind - lighter fluid; Low winds - Chimney. I don't keep temps in the PBC, and just adjust according to smoke color.