That's a stick burner. I always had the best luck getting a good chimney's worth of charcoal fully lit in a chimney and dumping it in the firebox, then after a bit, start adding one split of your favorite wood (I had the best luck with pecan for a base) every 20-30 minutes. Don't forget to pre-heat the next split by laying it on top of the firebox. That type of smoker takes a while to get up to temp, so be patient, it might be an hour or more, before it's ready for food.
It's the reason why I bought a brinkmann gourmet, then made a UDS, I don't care for the constant attention required to keep stick burners going. I have to say that you scored on that one, if my intel is right, that's got some pretty thick metal, along with good design, so it should be less painful to operate than my el cheapo offset was.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.
Cannondale 2009 F8 (for burning off all the great BBQ)