I use one of the CharBroil shaker baskets available at Lowes. I should be mounted in the SFB so the ash drawer can be easily removed without disturbing the basket. You can find several easy ways to do this throughout this forum. Some have cut pieces of angle iron that fit across the SFB to sit a basket on. Some use SS bolts to raise the basket up. I had a grate from an old grill that I wedged inside the SFB.
Fill your basket about 3/4 full with charcoal with wood chunks mixed in. I leave an empty space in the front left corner of my basket for the lit charcoal. This way the charcoal has to burn back against the air flow. This seems to increase the burn time somewhat. Here is a pic before adding the lit charcoal
I then fill a generic chimney (smaller than a Weber chimney) about 2/3 full with charcoal & start it using the side burner on my gas grill. If you don't have a burner, a couple sheets of newspaper will work also.
I don't wait for the chimney to get to the full white ash stage. As soon as I can't hold my hand over the chimney I dump it into the empty space in the basket.
I have both the stack & side vents wide open for maximum air flow. Sometimes, I even pull open the ash drawer a couple of inches. I have digital probe therms in the MC. When i see the MC temps break 200, I close the side vent down to only about 1/4 open. Most of the time, the temp will stablize in the 220-230 range. If it falls short, I open the vent up another 1/4. If it overshoots, I close the vent completely.
Once your temps are stable, you should be able to maintain a steady temp for at least 2-3 hours with only minor adjustments to the side vent. Always leave the stack vent completely open. When temps drop, I shake the basket to remove as much ash as possible, push the remaining charcoal to the left side & and refill the basket with unlit charcoal on the right side.