Just dump light and go
I am new to ceramic cookers and I will probably get a Stoker sometime in the future but I haven't really needed it yet.
I have done ribs, a brisket, a 10lb sirloin tip roast and pork shoulders overnight.
1/4 turn on the tophat and a sliver open on the bottom pinwheel vent and it sits between 225 to 250 all day/night long.
I just dump in the lump with no sorting or stacking. I put a 3" stick of fat wood in the middle and light it with a propane torch.
Probably the easiest time I have ever had with a grill and with the best results.