I use 3 firebricks across a Weber charcoal grate as a heat deflector. I have been using it to cook ribs for my restaurant and can get plenty of smoke flavor. I also have two firebrick in the charcoal bowl that form a V. I fill the bowl with lump and a 1.5" round stick that will span the bowl. I cook at about 275-300 according to the dome thermometer. I find that the using the long stick gives me a continuously burning piece of wood. That way it is does not have to restart, like with chunks.
Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro