You may be in for a lot of tending, so don't plan on sleeping more than an hour or so at a time. Unless your fire pan is air-tight and you can control the intake draft for good control, the minion method won't work...been there, done that. If your smoke is not proven to run long and hold temps where you want, this will be a rough smoke to find out what it's capabilities are. My modded Brinkmann Gourmet Charcoal was a bear to get up to temp and keep it there...fuel use was high as well...tending was frequent, adding fuel every 2 hours to keep it cooking decent.
14lb won't fit the small grates...I smoked one on the Gourmet 15" grates after separation of the point/flat, but you could just cut it in half and run on 2 grates...hmm, I think that prep and smoke is HERE.
Lump burns hotter and faster than briquettes, but produces little ash...might not be what you want, but then again it may be just the ticket.
Foiling speeds up the stall, usually...but you gotta move quick, have everything ready, yank it, foil it get it back into the cooker fast, or you lose heat from the surface during handling...not much to gain if you dilly-dally. Foiling softens the bark...maybe you don't want that. But, if you rest it wrapped in foil/towels, foiling before resting won't make that big of difference on softening the bark, but stall-foiling does stop the development of a thicker bark.
Lump or charcoal will impart some flavor, but it's not the same as smoke wood, so keep the wood chunks fed for 6-8 hours, minimum. BTW, do not use mesquite lump to fire a smoker...damn that stuff has a strong flavor...yep did that, too...... Mesquite lump, however, is quite good good for open grilling.
For those who say they'll never foil again...I probably can explain in one word...BARK. To elaborate, the more time meat is on open grates the more opportunity for the bark to form and get darker, thicker and harder. Some love it, some hate it...some hate it on brisket and/or ribs because they like an easy slice and tender bite, but like it on pulled pork for the varied texture. Some like a killer bark on almost all large cuts of meats...I'm one of them...I rarely foil (or use a variation...I prefer a pan with foil tent when I do want to keep the bark softer, or to soften a well developed bark). There are tricks to controlling the bark, obviously.
Oh, and if you foiled and don't want to fight with tending the smoker, the smoking is pretty much over once you foil, so, unless you're a purist (and if you foil you aren't) you can toss it in the "O" to reach finished internal temps/tenderness...done that, too, back in the day when I did foil...
Good luck...you're in for a helluva smoke!!! I mean that in a good way. The experience will be enlightening, humbling and enjoyable, all in one...no doubt about it.
We'll be here rootin' for ya...and if you need more help.
BTW, please stop by the ROLL CALL FORUM and tell us a little more about your cooker (brand, model, etc) and your cooking experience so we can better help you in the future, and, to properly welcome you to the SMF Family.