Here's how I do it on my 22"
WSM and it works for me.
1. Fill the charcoal ring with briquettes. I use Royal oak or KBB. I don't use lump because I have a harder time controlling the temps.
2. Bury a chunk of wood in direct line from each of the vents to the center of the charcoal ring. Staggering each chunk so they don't all produce smoke at the same time.
3. Some folks use a soup can here when filling the charcoal ring, but remove enough coals from the center of the charcoal ring so you can see the charcoal grate. Creating a dimple in the center of your ring.
4. Fill the dimple with 6-10 fully lit briquettes. All vents wide open.
5. When your smoker is within 30* of your tgt. temp. and it's not windy slowly close down each vent an equal amount. Make adjustments every 15 minutes or so. Enough time to let the
WSM settle in. If it's windy then fully close down the vents facing the wind all the way and make adjustments with the vents opposite the wind.
6. When your temps are stable add you meat.
7. After 15 min. of putting your meat on the grate. Make slow adjustments to the vents to dial the temp back in. If needed.
8. When the smoke is finished close down all vents and snuff out the coals. They can be reused. Don't worry if your
WSM doesn't burn evenly all the way around the charcoal ring. As long as you maintained your desired temps.
9. Note: If your going for temps 225* and lower then I would add boiling water to the water pan. If your going for above 225* then just foil the pan and leave it empty.
It sounds like your friend is setting his up for hot and fast. Other members may do it totally differently or very similar. This way works for me. I don't use a blower. My
WSM runs naturally aspirated.
Chris