Here's what I do....
I fill the basket almost to the top with unlit coals and 1 or 2 fist sized (or slightly smaller) chunks of wood. I then fire up like 1/2 a Weber chimney and dump that on top of the unlit coals. Next I add the meat to the CG when it reaches 275 - 300 degrees. When I open the lid to add the meat, I get a good 50 degree drop, which is perfect for smoking.
I add wood when it needs it, and give the basket a shake when I think about it, or if I notice the temp going down.
I'd say in a long smoke (like 11-14 hours for a brisket), I go through about 3-4 baskets of fuel (usually get a good 4-5 hours per basket) and maybe 5 or so fist sized chunks of wood.
When the coals start to get low, I rake all the lit coals to one side (usually closest to the air intake) then dump more unlit lump in there. That will keep the heat. The lit coals keep getting oxygen while the unlit slowly ignite. I add a chunk of wood to the unlit coals closer to the lit coals so it catches and burns the whole time of the basket of coals.
You will have temperature drops after adding more fuel--don't panic. Just let it do its thing and you'll be back up to temp in no time.
Also...DON'T open the lid of CG unless you have no choice. Doing so releases precious heat. When you open the SFB to shake the basket, again it will drop a bit at first...no worries....just let it go.
If it drops too low, open the ash drawer to allow more air in there, maybe give your coals a stir, and make sure now ash is built up too high to choke the fire.
You should be golden if you do all that. Best of luck this weekend, and post pics of your food!!!