B3 - Get a couple more bags in reserve ... always. I would season it before putting meat on it first. i have a log burner and treated it just like a cast iron skillet as far as seasoning (Oil it down and heat it up). Use this seasoning time to see what amount of time and # of coals to add. The key is to get her hot and stay in front of the heat drop. If you add when she is dropping, it will keep dropping for a while. If you add when she is at 250, it will stay at 250 for a while.
Also keep the stack wide open and regulate the intakes as far open as possible to keep a fire (Blue Smoke) vs smoldering (White smoke). This means to regulate the heat by the amount of fuel (Coals). Get a temp probe for the meat as you do not want to open the smoker .. drops temp and adds cook time. I take my internal temp to 195 - 200' for pulled pork and do not foil wrap mine.
Hope that helped and practice on your equipment will make the difference. Don't forget to have a beer and fun.
Big Jim - Newnan, GA
Customized Lang Model 84 Longneck