Thanks DHQ, good basic info. I do basically the same thing without the charcoal, I just use a few cross-hatched layers of kindling, usually 1/2X1/2 up to 1X1 foot long sticks from the woodworking side of my shop with a couple full sized oak splits on top and fire it off with the Texas match. Like yours, it will take my pit 45 minutes to an hour to get up to temp. Once there, I'll add a couple of hickory splits onto the coal bed give them 5-10 minutes to get going good and the white smoke to clear, then start cooking. Depending on how hot I'm cooking, how full the pit is, weather and a bunch of other variables, I'll typically use 1-2 splits every 1-2 hours for the duration of the cook. I usually preheat my splits on top of the firebox to make sure they ignite fast.
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.