CharGriller Smokin' Pro with modifications.
Currently using Cowboy lump until it's gone. Have loaded up on Royal Oak.
First I light a half-chimney of briquettes and put it in the firebox right next to the smoke chamber opening. Meanwhile, I load a divided basket with lump & soaked wood chips. When the smoke chamber has warmed up, I put the basket of unlit lump over the briquettes and I put on the meat. As the burn goes on I will toss in more chips and/or some sticks; the sticks preheat on top of the firebox so they don't smolder. If a stick smolders upon being put on the fire, I know it's a bad stick and I pull it out.
My charcoal basket is a stainless BBQ wok, square, that has a dual-wall divider in it. I generally get close to three hours on the first basket before I have to begin refueling, and I get roughly 2 hours from each additional half-basket of lump. A chicken smoke can usually be done with only a single reload, a rib smoke perhaps two. Butts and brisket of course take a few more. A large butt will burn through most of a 10-lb bag! Since I want to make the most of my lump expenditures, I usually cook with a pretty full grill.
I keep smoker temps around 225. Usually, after a half hour or so the intake vent gets closed down to about 25% open. (Sticks increase the heat, so I can close the vent down even further when I use them.) This keeps the fire from getting too hot and burning too quickly. If it's windy I turn the firebox side into the wind, and close the smokestack a bit on the wind side just to block backdrafts as much as possible.