Nice pics I hope it was as good eating as it is looking.
Looks like you cooked a lot of meat for the first time out! Ben Lang mentions keeping the stack about 3/4 open to help with the heat retention. I like to cook with mine full bore open especially when I have food on the top rack. The temps are more even vertically with the stack full open.
I burn a small fire adding one split at a time maybe every 15 to 20 minutes. I cut my splits about 12 inches long and the diameter of a beer can. It takes a good quantity of wood to get it hot but once it gets there I am happy with the amount of fuel required to keep it cooking. Remember you should damper down the intake vents and build a good bed of coals. I have thought seriously about putting a bed of fire bricks under the fuel rack and setting fire brick on top of the firebox, to help insulate and add mass to the fire box. I often use the top of the firebox to preheat my wood, drive out the last bit of moisture but it also makes a good cooking surface
I'll admit it can burn a good deal of wood but that is why when I cook, I cook enough for the freezer. At the South East Louisiana gathering ShooterRick will have his 48 and I'll have my 36 so I can compare the amount of fuel we use.
Thanks for the Qview, I hope your friends enjoyed it.