Hi BBQ,
Th answer to your question (and one you probably do not want to hear) is do what you like best. In any event, what I do is build a nice mound of charcoal (not instant light kind) and fire it up, let it burn to a nice gray, then put the chunks or logs of wood over that so they may catch on fire and begin to burn and smoke and cook the meat and make my happy and feed my folks...and, well you know the rest!
I know some folks who disdain charcoal completely and will only start a fire with wood. Ok, no worries. Others that make me grin, refute charcoal, yet will douse their wood with starter fluid and go from there. OK, go figure. Anyway...
Get your fire going and yes keep it around 225 -250 if at all possible. It is impossible (barring a high performance unit or incredible skill) to maintain this range without spikes and dips. What I mean is, that you will go higher in temp and lower intemp depending on the consumtion of the fuel (wood) you put in. For example: You're fire is chugging along, 225F, and the wood starts getting used up, the temp will begin to drop.
You put in more fuel (another stick of wood or a couple of chunks) and slowly the temp begins to rise as that wood begins to burn. Then...OH MY GAWD....the temperature is spiking! It is beyond 250F. Well, no worries, that's okay. You have just added a bunch of fuel to the fire and it has begun to burn. What you do is choke down (close off the damper) the air vent leading into your firebox and reduce the airflow to the wood. After the temperature comes down, slowly open up the damper again. It is a see-saw action essentially.
Smoking is an interactive "sport". If one does not want to monitor and participate in the process, then smoking and barbecuing is probably not for them.
Do not get discouraged and don't worry about spikes or dips. Think of averages and you will be fine! Good smokin' and don't be afraid to ask for help either.