I like to start with about a dozen hot coals, then let the fire catch and roll up as needed. No more, or the heat gets too hard to control. I have also never had a grease fire, and I do use a cast iron diffuser on some cooks. I take a shovel and mix the coals around the bottom of the cold cooker then tip it over and remove the ashes and stray charcoal chunks. Not much else is done and it works fine. I cook between 275°F and 350°F with no issues.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."