its a wonderful art, no?
Small hot fire with wide open vents is one way to cook, others here will tell you to get a basket, fill it as full as possible with charcoal and light one small area, controlling temps with airflow. Its like working on a Windows machine, there is more than one way to accomplish the mission.
Seems to me I saw Myron saying once that they only use 'cut yesterday' peach wood. Personally I blame that statement for the lack of available Peach wood in Denver :-)
Tsquared only uses well seasoned wood, mostly burning lump tho. Oak and Pecan are our primary woods.
We are also experimenting with a water vessel right in the path of the heat as it exits the firebox. I put a high temp sensor on the container, when the temp skyrockets I know we are dry and its time to add water. Copper tubing and a radiator drain cock and viola, fresh water flows to where its needed. (its a new drain cock, don't even go there ) :-) I am finding that this does increase fuel consumption, but for meat that needs moisture its a great add. When I put chicken on the pit, I always fill 'er up. We then finish up with super tender skin. Briskets, butts and ribs...not so much.
I am figuring on a good elk harvest this year, I expect game will need the moisture, can't say yet. Never done it.....