Matt here's a thread I did about how I set up my egg. Maybe it'll help you to see some pictures, I know it would've helped me. It's not the only way to do it, just what works for me.
You definitely want to get yourself a plate setter or heat deflector of some sort if you plan on smoking larger quantities in the kamado. Lately I've been using the weber lighter cubes to light my lump. I don't bury my wood chunks in the charcoal, I just place them right on top, and I get plenty of smoke flavor from that, YMMV. Good luck and have fun!
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ