Welcome to the forum. I have never cooked with only wood in my CG, but I do imagine that temp control would be more difficult that using charcoal. The key no matter the fuel type is to make small adjustments to the side vent then give it time to stabilize. There is a learning curve with the CG. After a few cooks, you will learn where to set your vents for best results.
That being said, I use charcoal for fuel & wood chunks for smoke flavor in my CG & have few problems getting stable temps. I use a Charbroil shaker basket that is sold at Lowes & fill all but one corner of it with charcoal with a few wood chunks mixed like this:
I then light about half to 3/4 of a small, generic chimney of charcoal. When it is burning good I dump it into the open space
I have my stack & the SFB vent wide open. I hardly ever change the stack vent. Just leave it wide open all the time. When the temp at cooking grate level in the main chamber gets around 210, I close the side vent down to less than 1/4 open. The temp will slowly rise & stablize around 230 or so